Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Decoration
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter), 9 lined with muffin cases
How it's done
Batter
Place the yoghurt in a bowl, set aside. Rinse out the yoghurt pot, dry thoroughly. Use the pot to measure out the flour, transfer the flour to a separate bowl, mix in the baking powder. Measure out the sugar and oil using the pot, add to the yoghurt along with the eggs and diced pear, whisk together well, add to the flour, mix well. Spoon the batter into the prepared tin.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Leave the muffins to cool on a cooling rack.
Decoration
Split each Oreo in half, leaving the cream filling intact on one side. Stick a Smartie on top of each as a pupil. To make the eyebrows, trim the Mikado sticks to the right size. Melt the cake icing in a hot bain-marie or in a microwave according to the packet instructions.
Level off the top of the cooled muffins if necessary, coat with a thin layer of icing, immediately attach the Oreo eyes, nose and brows, leave to cool.
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