Muffins are a favourite breakfast and snack for children, but for us adults as well. Christmas is coming, so our muffins took on the sweet aroma of melomakarona in a more festive version, with great success. That’s how the fluffy muffins with melomakarono aroma and cinnamon frosting were born, to keep you company on these festive days. With whole-grain flour and honey, and with Kenwood at our side with their amazing Titanium Chef Baker, these muffins want to surprise you!
What we are going to need
For the muffins
- Whole-grain flour. For a more nutritious result.
- Honey. For children over the age of one. Alternatively, you can use maple syrup.
- Eggs. Necessarily at room temperature. The eggs must be separated into egg whites that will be whipped into meringue, and yolk. In any case, don’t forget to take them out of the fridge a few hours earlier.
- Orange. You can’t have melomakarono aroma without orange! You’ll need both the juice and the zest. Make sure the oranges you choose are unwaxed, as you’ll need the zest.
- Lemon. A few drops for the meringue.
- Yogurt. You can use any yogurt you happen to have in the fridge, even if it’s plant-based if you don’t use dairy.
- Spices. Cinnamon and cloves, since, as we said, we want the muffins to have a melomakarono aroma.
- Rising agents. Baking powder and baking soda to make your festive muffins rise.
For the frosting
- Cream cheese. Always select cream cheese without carrageenan.
- Mascarpone cheese. Always check the ingredients before choosing a product that will be consumed by your little ones.
- Cinnamon.
- Maple syrup. You can use another liquid sweetener if you want, as well.
- Vanilla extract. Optional.
For the topping
- Cinnamon.
- Grated walnuts.
And what else?
- Stand mixer. The Kenwood Titanium Chef Baker is the ultimate stand mixer. With a built-in scale, you can weigh directly into the bowl, with less mess. It also features double DuoBowl mixing bowls for flexibility and seamless backing, 25+ attachment tools, a powerful 1200W ChefMotor motor with 10 speeds, as well as a timer so that you can see exactly how long you’ve been mixing. The Kenwood Titanium Chef Baker is the ideal kitchen tool for making these festive muffins with melomakarono aroma!
Tips
- You can store your muffins in the freezer, without frosting, for 3–4 months.
- Keep the muffins in the fridge, ideally.
- You can eat them without the cinnamon frosting as well.
- You can find all the tips for the best meringue in a previous article
How the little hands can help
- They can add the ingredients and weigh them in the Kenwood Titanium Chef Baker stand mixer.
- The little hands can mix the ingredients as well as transfer the mixture to the muffin moulds.
See also
Preheat the oven to 170°C.
Add the egg whites and a few lemon drops in the large mixing bowl and whisk them at low speed for about 10 minutes until your meringue is ready.
At the same time, add the egg yolks, the honey, the yogurt, the orange juice, and the zest in another bowl, and mix.
Add the whole-grain flour, the baking soda, the baking powder, the cinnamon, and the cloves and mix again.
Finally, add the meringue with a spatula and mix gently until homogenous.
Spoon the mixture onto a muffin tray with paper muffin liners.
Bake for 20 minutes or until a knife inserted inside one emerges dry.
Let the muffins cool completely.
Add all ingredients for the frosting in the stand mixer’s small bowl and mix at low speed with the K-beater.
When the frosting is ready, transfer to a frosting bag and decorate your muffins, or spread on each muffin with a spoon.
Serve with grated walnuts and additional cinnamon.
Ingredients
Directions
Preheat the oven to 170°C.
Add the egg whites and a few lemon drops in the large mixing bowl and whisk them at low speed for about 10 minutes until your meringue is ready.
At the same time, add the egg yolks, the honey, the yogurt, the orange juice, and the zest in another bowl, and mix.
Add the whole-grain flour, the baking soda, the baking powder, the cinnamon, and the cloves and mix again.
Finally, add the meringue with a spatula and mix gently until homogenous.
Spoon the mixture onto a muffin tray with paper muffin liners.
Bake for 20 minutes or until a knife inserted inside one emerges dry.
Let the muffins cool completely.
Add all ingredients for the frosting in the stand mixer’s small bowl and mix at low speed with the K-beater.
When the frosting is ready, transfer to a frosting bag and decorate your muffins, or spread on each muffin with a spoon.
Serve with grated walnuts and additional cinnamon.
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