• Crunchy Muffins
  • Crunchy Muffins
  • Crunchy Muffins

Crunchy Muffins

Quantity With Ingredients : 1.5 cups Refined flour 1 tsp Baking powder Q.S Salt 1 cup Corn flakes 1 tbsp Fat 0.5 Orange ½ cup Butter/margarine ¾ cup Brown sugar 1 Egg 2-3 drops Vanilla essence ¼ cup Milk
For Toppings : 12 ounces White chocolate chopped, 1 cup Granulated Sugar, 0.5 cup Heavy Cream, Q.S Luster Dust, Q.S Disco Dust, Q.S Sugar Pearls, Q.S Star Shape

Method of Preparation : Preheat the oven to 180°C. Sift flour with baking powder and salt. Lightly crush the corn flakes with the help of a rolling pin. Similarly crush the walnuts. Grease eight muffin tins with fat. Fill individual tins with flour till the edges, remove all the flour and lightly bang the tins so that all the flour is removed from it except for a very fine layer. Grate the rind of orange. Cream butter, brown sugar and orange rind in a bowl with a wooden spoon till light and fluffy. Beat egg lightly with vanilla essence. Add milk and egg to the butter-sugar mixture and mix well. Add the flour mixture and mix in a clockwise manner. Mix in corn flakes. Correct the consistency, if required, by adding more milk. Divide the mixture equally between the muffin tins. Combine the ingredients for the topping and sprinkle over the muffins. Bake in the preheated oven for fifteen to twenty minutes or till the skewer comes For icing, in a double boiler place white chocolate, sugar, cream and lusture dust. Heat until smooth and sugar has melted. Pour icing over semi-cooled muffin. Sprinkle disco dust, star shape and sugar pearls on top and serve.


      


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