Egg cake muffins

Egg cake muffins

Especially when we are stressed, we should take time to do something good for ourselves. At no other time does our soul need a soul stroker as much as in moments of stress. Those who are short on time will enjoy this simple recipe, and perhaps reminisce in the process. This will help our soul calm down and withstand the next stressful moment.

Ingredients:
150 ml milk
150 ml mineral water
150 g flour
2 eggs
1 tablespoon sugar
Fruit or ice cream
cream
butter for the ramekins/mould
Muffin tray

Preparation:
Butter the muffin tray and preheat the oven to 180 degrees.
Mix the eggs with the milk and water. To this add the sugar and flour and mix to a smooth, runny but lump-free batter. Then fill the muffin cups halfway with the pancake batter.
Then place the muffin tin in the oven at 180 degrees for 20 minutes.
When baking, the pancakes rise slightly and resemble thin sponge balls, which are baked through after 20 minutes. Then the tray can be taken out of the oven. After a short cooling time, the pancakes collapse again, resulting in small and thin egg cakes. These small pancakes can then be served optionally with fruit, cinnamon sugar, ice cream and whipped cream.

Tip: With two forks, the egg cakes can be easily lifted out of the muffin tray. In addition, these little egg cakes are also suitable to eat as finger food, cold or warm, or to serve at a (child’s) birthday. For adults, egg cakes also always look good on a buffet.

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