Vanilla muffins with peaches

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash peaches, scratch skin crosswise. Dip briefly into boiling water, rinse with cold water and remove skin. Halve peaches, remove stones, halve halves again. Boil up vanilla pulp, milk and 25 g butter. Mix flour, 100 g sugar and salt. Stir into the milk, bring to the boil briefly and remove from the heat.

2. 2

   Let cool down briefly. Mix eggs and egg yolks with some vanilla pudding, then stir everything into the rest of the pudding. Melt 100 g butter. Grease a muffin tin (12 wells) with part of the butter. Halve the yufka dough triangles once lengthwise. Brush each piece with butter and line the muffin form troughs with 3 pieces of dough each. Pour a little cream into the troughs. Place peach quarters on top and spread the rest of the cream on top. Sprinkle 75 g sugar on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Select the raspberries and wash if necessary.

3. 3

   Brush each piece with butter and line the muffin form troughs with 3 pieces of dough each. Pour a little cream into the troughs. Place peach quarters on top and spread the rest of the cream on top. Sprinkle 75 g sugar on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Select the raspberries and wash if necessary. Put some raspberries aside. Puree remaining raspberries and 75 g sugar and pass through a sieve. Chop the raspberries and mix into the sauce. Let the muffins cool down on a cake rack. Serve with the sauce

4. 4

   Put some raspberries aside. Puree remaining raspberries and 75 g sugar and pass through a sieve. Chop the raspberries and mix into the sauce. Let the muffins cool down on a cake rack. Serve with the sauce

5. 5

   1 hour waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
45 g

FATS
13 g

PROTEINS
6 g