How to make
It must have happened to you that you want to make muffins, but in that moment, you do not have paper muffin cups for them. There is a way to make them no less beautiful than the bought ones and this way your sweet muffins will stand out from all the others.
All you need is baking paper. Cut out 10 squares from it with 5.5″ (14 cm) walls. Take one of the cut papers and put them in a metal or silicone muffin mold. Press well, so that it sticks to the bottom and sides and the corners stick out nicely on top.
On top of the first sheet, put a second one in the same way and proceed with all of them, by placing them one inside the other. This way they will settle down nicely.
Turn on the oven to heat up to 360°F (180°C) and get started with the mixture for the muffins.
Here the procedure is a little different from the usual one, I saw it from a cook on a cooking show, who excitedly told how her grandmother made the muffins this way.
I tried it myself and was pleased with how much faster and easier it really is. Here is the method:
Sift the flour with the powdered sugar, baking powder and salt into a bowl.
Separately, whisk together all the liquid ingredients. There is no order of addition, everything is added at once.
Pour the liquid mixture into the dry mixture and beat, until a smooth mixture is obtained.
Arrange the papers each in its own mold and fill them with the muffin mixture, not quite to the top.
Lightly roll the raspberries and blueberries in flour. Add a large raspberry and a few blueberries on top of each muffin.
Place them in the preheated oven and bake them for 30 minutes.
If desired, you can fill the muffins with yogurt cream from 4.4 oz (125 g) of thick yogurt, powdered sugar and as much vanilla as you like. Pipe out the yogurt mixture into the middle of each muffin with a piping bag.
Serve these little sweet delights with a cup of good coffee, tea or milk.
