The cathodic chef loves muffins. A little month after sharing a recipe with chocolate chips, here it is again putting it in the dried fruit version, #gourmandcroquant as it should be.
Only two short weeks left to feast on recipes shared live by Cyril Lignac in “All in the kitchenMonday, June 1, 2 million viewers met at 6:45 pm on M6 to see the chef prepare conchiglioni stuffed with spinach and goat cheese then these delicious little dried fruit muffins.
Perfect for tasting, muffins keep up to 3 days and lend themselves to a thousand and one variations, both in terms of taste and presentation. In video, you can discover the trick of our sisters of Current Cuisine to give a touch of love to these cakes thanks to a heart shape. But in terms of the device itself, we can prepare this pastry Sugar free, without egg, or garnish witha sinking heart… think about it too for a cocktail dinner because muffins are also snacked salted version. No doubt that Cyril Lignac would add a little bit of olive oil !
THE RECIPE FOR DRIED FRUIT MUFFINS
The ingredients for 4 people :
- 100g melted butter
- 2 eggs
- 250ml milk
- 70g sugar + 30g
- 300g flour
- 2 tsp. 1 teaspoon baking powder
- ½ tsp. 1 teaspoon fine salt
- 70g crushed toasted hazelnuts
- 70g dried cranberries or other berries or mixed berries
- 1 orange
- 2 tsp. ground cinnamon
- butter for mussels
- 1 salad bowl + 1 spatula
- 1 microplane
- muffin pan
The recipe for tonight should be much more technical: for its exotic bouillabaisse, the chef invites us to plan a long list of ingredients.
Read also :