Butterfly muffins with gooseberry compote

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash, clean and drain the gooseberries. Wash lemon hot and rub dry. Grate the peel. Halve lemon and squeeze juice. Bring gooseberries and 2 tablespoons of water to the boil and simmer at low heat for about 15 minutes. Let cool, puree and pass through a sieve

2. 2

   Dice 125 g butter. Put gooseberry puree, butter, 300 g sugar, lemon juice and lemon zest in a heat-resistant bowl. Stir over a warm water bath until the butter has melted and the sugar has dissolved. Add 4 eggs while stirring and beat until the mixture thickens. Leave to cool and chill

3. 3

   Mix 120 g sugar and 120 g butter with the whisk of the hand mixer for about 5 minutes until creamy. Stir in 2 eggs one after the other. Sift in flour and fold in. Line the hollows of a muffin tray (12 hollows) with paper baking cups and spread the dough in them. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 15-20 minutes. Remove from the muffin tray and let cool on a cake rack

4. 4

   Cut off the surface of the muffins (approx. 3 mm thin) horizontally and cut in half. Place approx. 1 tablespoon of compote on each muffin and press the lid halves, round side to round side, slightly diagonally into the compote, so that the shape of a butterfly is created

5. 5

   Figs. 02+04: Dust with icing sugar

Nutrition Facts

KCAL
380 kcal

CARBS
44 g

FATS
21 g

PROTEINS
5 g