Creamy Berry Muffins

Name: Creamy Berry Muffins
Cook time: 1 h
Total time: 2 h
Yield: 12
Ingredients: some neutral vegetable oil; 100 ml neutral vegetable oil; some Flour; 120 g Flour; 2 Eggs (Gr. M); 100 g Sugar; 100 g Schmand; 200 g Schmand; 1 Organic Orange; 80 g ground hazelnuts; 1 package (5 g each) Baking soda; 2 TABLESPOONS Currant Jelly; 200 g frozen blackberries; 150 g Whipped cream; 80 g Icing sugar; 2 TABLESPOONS Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The king and queen here elicit enthusiastic sighs: is there a crown of dough sitting on the blackberry and sour cream?

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

some neutral vegetable oil
100 ml neutral vegetable oil
some Flour
120 g Flour
2 Eggs (Gr. M)
100 g Sugar
100 g Schmand
200 g Schmand
1 Organic Orange
80 g ground hazelnuts
1 package (5 g each) Baking soda
2 TABLESPOONS Currant Jelly
200 g frozen blackberries
150 g Whipped cream
80 g Icing sugar
2 TABLESPOONS Icing sugar

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil the twelve troughs of a muffin tray, dust with flour. For the dough, mix 100 ml oil, eggs, sugar, 100 g sour cream and half orange juice. Mix 120 g flour, orange peel, nuts and baking soda. Stir briefly with the egg and oil mixture until all ingredients are evenly mixed. Spread the dough into the bowls. Bake in a hot oven for about 15 minutes.
2
For the filling heat jelly in a pot. Mix in frozen berries. Remove muffins from the oven, let them cool down briefly and lift them out of their trays. Let them cool down.
3
Cut out 1 ball from each muffin and sprinkle with the rest of the juice. Whip the cream until stiff. Cream 200 g sour cream and 80 g icing sugar. Fold in the cream. Swirl berry jelly into the sour cream. Put some cream on each muffin. Place soaked balls on top. Dust with 2 tbsp. icing sugar.
4
With a ball cutter you can easily cut out small cake balls from the muffin.