Time: 30 min.
Complexity: easily
Quantity: 35 - 40 cupcakes

Muffins are very similar to muffins, especially in their shape, but they were originally conceived as breakfast buns. They are believed to have originated in England, where as early as the 11th century, muffins were baked from scraps of dough and served to servants and workers. Over time, the dessert found its way to the master's table, and eventually migrated overseas to America, where the original recipe underwent modifications. Modern English and American muffins differ: English muffins are baked with yeast dough, while American muffins lack yeast and add baking powder to the dough, resulting in a completely different consistency. These small muffins fall into the latter category in terms of their recipe. They cook very quickly, literally 30 minutes, making them ideal for breakfast. However, these sweet little treats, with their pleasantly balanced cherry flavor and aroma, and crunchy nuts, are also a delight to snack on anytime of the day.

Ingredients:

• 60 g butter, room temperature + extra for greasing the pans
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 2 egg yolks, beaten well
• 1 cup premium flour
• 1/4 tsp baking powder
• 280g jar of maraschino cherries, strained, reserve 3 tbsp juice
• 2 egg whites, beaten until stiff
• 0.5 cup chopped pecans
• Powdered sugar, for sprinkling
• Special equipment: 2 mini muffin tins

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, cocktail cherry, pecans, eggs

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Preparation:

Step 1
• Preheat oven to 205°C. Grease muffin tins with butter and set aside.
Step 2
• Beat the butter with the brown and white sugars until creamy. Add the beaten egg yolks, flour, baking powder, and 3 tablespoons of cherry juice and mix thoroughly. Fold in the egg whites.
Step 3
• Sprinkle 1/4 teaspoon chopped pecans into the bottom of each muffin cup. Top with 2 teaspoons of batter and place a cherry half in the center of the batter. Sprinkle each muffin with a few chopped pecans.
Step 4
• Bake for 10 minutes, then remove the cupcakes from the pans and sprinkle with powdered sugar while they are hot, so that the sugar melts into their surface.

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