Filled muffins with red fruit jelly and vanilla pudding

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod in half lengthwise and scrape out the pulp with the back of a knife. Mix flour, baking powder and salt. Mix vanilla pulp, 125 g sugar, oil, 250 ml milk and egg briefly. Add the flour mixture and stir in with the whisk of the hand mixer

2. 2

   Line recesses of a muffin tray (12 recesses) with baking cups. Spread the dough in the troughs. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Take out and let cool on a cake rack

3. 3

   Pierce the middle of each muffin with a round cookie cutter (approx. 4.5 cm Ø) to a depth of approx. 2.5 cm. Using a fork, loosen the dough from the middle, leaving a thin base. Fill muffins with red fruit jelly

4. 4

   Mix pudding powder and 30 g sugar, stir with 50 ml milk until smooth. Bring 350 ml milk to the boil in a saucepan, remove from the heat, stir in the pudding powder. Bring to the boil again while stirring and simmer over a low heat for about 1 minute

5. 5

   Fill the muffins immediately with the pudding so that it ends with the muffin rim. Use the remaining pudding for other purposes. Cover muffins with foil, let them cool down and put them in a cool place for about 20 minutes. Before serving, whip cream until stiff, pour loosely onto the muffins and dust with cocoa

6. 6

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
30 g

FATS
12 g

PROTEINS
4 g