Ingredients
Muffins
oat flour
75g
2.63oz
0.30cup
5tbsp
rye flour (can be replaced with oat flour)
120g
4.20oz
0.48cup
8tbsp
baking powder
6g
0.21oz
0.40tbsp
salt
3g
0.11oz
0.20tbsp
butter 82.5%
95g
3.33oz
0.38cup
6.37tbsp
liquid honey
95g
3.21fl oz
sugar
95g
3.33oz
0.38cup
6.37tbsp
milk
60g
2.03fl oz
eggs
70g
2.45oz
0.28cup
4.69tbsp
raspberries / blueberries (fresh or frozen)
100g
3.50oz
0.40cup
6.70tbsp
Italian meringue
water
25g
0.85fl oz
sugar
175g
6.13oz
0.70cup
11.73tbsp
egg whites
50g
1.75oz
3.35tbsp
Method
Muffins
- Mix all the dry ingredients: the flour, salt and baking powder. Mix with a whisk.
- Whip the soft butter (at room temperature) with sugar for 5-7 minutes. Add honey, and whip well again. Then add the eggs, and whip until smooth.
- Add half of the dry mixture to the bowl with the creamy-egg mixture, and mix until smooth. Add half of the milk, and whip. Then the rest of the dry mixture, mix and milk again. Don't rush - whip the mass well at each stage.
- Cover the dough in a bowl with film in contact, and put it in the fridge overnight.
- Take the dough out of the fridge, and wait for 10-15 minutes to make it softer. Add the berries there, after rolling them in flour.
- Fill the muffin cups for 3/4. Bake the muffins in the oven preheated to 356F (180C) for 20-30 minutes. Check the readiness with a skewer.
Italian meringue
- Cook the syrup from water and sugar to 250F (121C).
- When the temperature reaches 250F (121C), start whipping the egg whites.
- Add the syrup to the whites, and whip at maximum speed until stable peaks.
- With the help of a closed star nozzle and a pastry bag, pipe the caps on the COOLED cupcakes.
- You can burn the top additionally with a burner.
