Sweet muffins
Instructions
Pour the flour on the work surface.
Add the baking powder, 100 g sugar, 2 tablespoons oil, a pinch of salt and 10 cl of lukewarm water.
Start to work the mixture and when it will be quite mixed add a whole egg.
Knead the mixture until it will come off easily from the hands and will not have a homogeneous consistency assumption.
Formed a ball, cross incidetela on the surface, cover it with a cloth and let rise in a warm place for one hour.
Coarsely chop the apricots, prunes and raisins.
When the dough is leavened, knead dough again for a few minutes and then stir the chopped nuts.
Spread the mixture into 8 small round pans slightly greased with oil.
Cover the pan with a towel and let rest in a warm place for 30 minutes.
Put them in the oven at 220 degrees for about 15 minutes.
Separate the egg yolk from the egg white that you have kept aside.
Brush the scones with the egg yolk, having stretched with one or two tablespoons of warm water.
Sprinkle the scones with a little icing sugar with a colander in a large plot.
Continue cooking for another 5 minutes.
Baked and served.
Ingredients and dosing for 4 persons
- 250 g of flour
- 1 sachet of lyophilized yeast
- 100 G = = Cane
- 2 eggs
- 100 g of dried apricots
- 100 g of prunes
- 100 g of sultanas
- Olive oil
- Icing sugar
- Salt