One of the local discounters lured me into getting these cute silicone muffin tins…did they have to use this great color combination?! Of course they did. So I saw, I liked, I bought – the typical female chain of actions 😉
With the tins came a little recipe booklet and I decided make the listed Stracciatella Muffins by Tchibo, to take to my next mommy-play-date. They were good, really good.
- 150g butter
- 250g flour
- 2 heaping teaspoons of baking powder (actual teaspoon you use to stirr your coffee)
- 200g baker’s chocolate (Blockschokolade)
- scrapings of one vanilla bean
- 2 eggs
- 200g of creme fraiche
- 100g of sugar
1. Chop the chocolate and scrape the vanilla bean.
2. Line your muffin tin with the silicone cups or place them on a cookie sheet for easier transport. If it is the first time you use them, wash, dry and oil them with sunflower seed oil.
3. Preheat the oven to 180C/350F.
4. Cream butter and sugar until fluffy. Add eggs and vanilla bean scrapings. Then add the creme fraiche.
5. In a separate blow whisk together the flour and baking powder.
6. Add the dry ingredients to the wet ones, mixing gently and until just combined (don’t over beat).
7. Stir in the chocolate.
8. Scoop dollops of dough into the little muffin cups fill about 2/3. I wanted to put my new silicone friends to the test to see how well they hold up – free standing vs. supported in a muffin pan.
9. Bake for 20 minutes, bake larger muffins 5 minutes longer.
10. Remove muffins from the oven and let cool before peeling them out of their silicone dress.
And I have to say there was no difference between my two test groups of supported vs. unsupported silicone cup, they both held their shape nicely.