Master chef
Utensils
Apron
Bowl
Muffin tin
Oven mitts
Pan
Paring knife
Rubber spatula
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
Muffin paper cases
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Measuring cup
Empty the crème fraîche into a small bowl, set aside. Rinse out the pot and dry thoroughly, use as a measuring cup.
Batter
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix the butter, milk and eggs into the crème fraîche, add to the flour mixture, stir until smooth. Add the blueberries, carefully mix in.
Line a muffin tin with the paper cases. Divide the batter between the muffin cases.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
To decorate
Cut the apricots in half lengthwise. Cut into the sides of the muffins, insert the apricot halves as ears. Using the icing pen, decorate the muffins with the remainder of the apricots, blueberries and sugar eyes to create bear faces.
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