Master chef
Utensils
Apron
Bowl
Measuring cup
Mixer
Muffin tin
Oven mitts
Rösti grater
Rubber spatula
Tablespoon
Teaspoon
Timer
Whisk
Piping bag with a smooth nozzle
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 .
To prepare
Place the paper cases in the muffin tin.
Batter
Place the butter in a bowl, add the sugar, vanilla sugar and salt, beat using the whisk on a mixer. Add the eggs, continue to beat until the mixture becomes lighter in colour. Pour in the milk, mix. Combine the flour, hazelnuts and baking powder, mix into the batter.
Muffins
Remove the seeds from the squash, roughly grate the squash incl. skin (yields approx. 150 g). Mix the squash into the batter, transfer to the prepared tin.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the muffins from the tin, leave to cool on a rack.
Filling
Using a smooth nozzle (approx. 14 mm in diameter), make a hole approx. 2 cm deep in the centre of each muffin. Mix the cream cheese, butter and honey until smooth, transfer to a disposable piping bag. Cut off the tip, pipe the filling into and on top of the muffins.
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