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
Egg mixture
Crunchy topping
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter)
How it's done
Preheat the oven and baking tray
Preheat oven and muffin tray to 220 °C (see note).
Egg mixture
Put the flour into a bowl. Add the milk, eggs and half the butter, and whisk well until a smooth batter forms. Remove the muffin tray from the oven, brush six hollows with half of the remaining butter, then fill the prepared hollows with batter up to about 3/4 full.
To bake
Approx. 15 mins. at 220 °C. Reduce the temperature to 175 °C and bake for approx 18 mins. until done (see note). Remove.
Crunchy topping
Toast the nuts in a frying pan without oil, transfer to a plate, add sugar and cinnamon, and mix. Remove the cakes from the tin while still warm, brush with the remaining butter, coat in the nut and cinnamon mixture, and plate up.
Stir together the skyr, vanilla and maple syrup until well combined, then serve with the cinnamon roll bites.
| Note: | You only need 6 wells of the muffin tin. If you have a smaller tin than a 12-well one, you can use that as well, as long as the diameter of the wells is 7 cm. Preheating the tray ensures that the muffins rise better. Be careful when filling, as the baking tray becomes very hot. |
|---|---|
| Note: | Never open the oven while baking, otherwise the muffins will collapse. |
| Tip: | The bites taste best when fresh and warm. |
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