Frog King muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   ##[Spinach] Defrost it overnight in the fridge. Squeeze the liquid. Chop chocolate and melt in a bowl over a warm water bath. Roughly chop the spinach with a knife. Finely puree the spinach and oil with the universal chopper. Beat the eggs, sugar and vanilla sugar with the whisk of the hand mixer until foamy.

2. 2

   Mix flour and baking powder. Alternately stir the spinach-oil-mix and flour into the egg mixture and work into a smooth dough. Stir in chocolate. Fill half of the dough into 6 wells of a silicone baking tin (approx. 2 tbsp. each). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove muffins from the oven and let them cool down for about 10 minutes. Remove from the tin and let them cool down on a cake rack. Clean the silicone mould and bake the rest of the pastry in the same way and let it cool down. Whisk butter and icing sugar until light and creamy. Stir jam until smooth, pass through a sieve and stir in slowly. Pour butter cream into a piping bag or freezer bag and cut off a corner (max. 0.5 cm Ø).

3. 3

   Remove muffins from the oven and let them cool down for about 10 minutes. Remove from the tin and let them cool down on a cake rack. Clean the silicone mould and bake the rest of the pastry in the same way and let it cool down. Whisk butter and icing sugar until light and creamy. Stir jam until smooth, pass through a sieve and stir in slowly. Pour butter cream into a piping bag or freezer bag and cut off a corner (max. 0.5 cm Ø). Spray cream as a crown on the muffins and decorate with gold beads. Keep muffins cool until serving

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
550 kcal

CARBS
44 g

FATS
39 g

PROTEINS
5 g