Village muffins made with the Ankarsrum mixer
One of the easiest and most delicious things to make at home is muffins—I can't find anyone who doesn't love them! Plus, while you're at it, you can take advantage of the oven's residual heat, double the recipe, and freeze them fresh out of the oven: when you take them out about half an hour before eating them, they're just as good as freshly baked. Today, we're making these rustic muffins with
Ingredients · Servings 12
- 3 eggs
- 125 g of sugar
- 75g of extra virgin olive oil (from a mild variety, such as Hojiblanca)
- 120g of whipping cream (although it is added unwhipped)
- 250g of plain flour
- 16 g of baking powder or confectioners' yeast
- The zest of 1 lemon
- Normal sugar
Method · 23 min
- Attach the transparent mixing bowl and beaters to your Ankarsrum stand mixer. Add the sugar and eggs, and beat at high speed for 5 minutes.
- Add the oil and cream gradually while continuing to beat.
- Sift the flour and add it to the bowl in two batches. Beat for 30 seconds each time.
- Add the yeast and lemon zest and mix without overbeating.
- Preheat the oven to 250ºC, top and bottom heat.
- Place the cupcake liners in a muffin tin and pour the batter into them. Refrigerate for 15 minutes.
- Sprinkle sugar on top before putting them in the oven.
- Lower the oven temperature to 220ºC and place the muffins inside. Bake for 10 minutes at 220ºC, then for another 3 to 5 minutes at 200ºC.
Recipe for village muffins using the Ankarsrum mixer
- 75g of extra virgin olive oil of a mild variety, such as Hojiblanca
