Coffee Muffins with Whipped Cream Topping
Muffins and Cream topping — a Zeelandia recipe in 2 components. Uses Cream Alternative Rosette 12 × 1 L.
- mixing time (muffins)
- 4 min
- baking temperature (muffins)
- 180 °C
- baking time (muffins)
- 35 min
Ingredients
Muffins
| Ingredient | Quantity |
|---|---|
| Eggs | 450 g |
| Oil | 450 g |
| Water | 50 g |
Cream topping
| Ingredient | Quantity |
|---|---|
| Cream Alternative Rosette 12 × 1 L | 450 ml |
| Cream (30% fat) | 350 g |
Method
- Muffins
Mix all ingredients on low speed for about 4 minutes using a flat beater.
- Muffins
Pipe the batter (about 50 g per piece) into paper cases using a piping bag.
- Muffins
Bake at about 180°C for about 35 minutes. Allow to cool.
- Cream topping
Whip the chilled cream with Rosette.
- Cream topping
Pipe the cream (about 20 g per piece) onto the top of the muffins using a piping bag with a star nozzle.
Decoration: decorate as desired. The chilled muffins with cream topping can be sprinkled with ground coffee and decorated with coffee beans.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.