Muffins with Whipped Cream

Name: Muffins with Whipped Cream
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Heavy cream; 50 grams Sugar; 1 Egg (medium); 1/2 or 5 drops Vanilla beans or vanilla extract; 120 grams Cake flour; 5 grams Baking powder

cookpad.japan @cookpad_jp

I wanted to make refreshing and tasty muffins for the summer season that doesn't contain butter.

They will dry out if you over-bake them, so remove from the oven when they have a slight baked colour and the insides are cooked through.
These are perfect for the summer. They are more refreshing than cakes made with butter, although I like those too. Recipe by Mimikku

I wanted to make refreshing and tasty muffins for the summer season that doesn't contain butter.

cookpad.japan @cookpad_jp

I wanted to make refreshing and tasty muffins for the summer season that doesn't contain butter.

Saved

Ingredients

6 servings

100 gramsHeavy cream
50 gramsSugar
1Egg (medium)
1/2or 5 drops Vanilla beans or vanilla extract
120 gramsCake flour
5 gramsBaking powder

Saved

Steps

1

Preheat the oven to 170ºC. Whip the heavy cream and sugar together in a bowl until thickened.
2

Add the egg and vanilla and mix. Then, sift in the flour and baking powder, and cut in with a spatula, taking care not to knead it.
3

Pour the batter into muffin cups. Bake for 18 minutes at 170ºC.
4

When a skewer poked through the middle comes out clean, they're done. If batter sticks on the skewer, bake for another 2-3 minutes.
5

Let cool on a rack. Once cooled, wrap or put in a plastic bag to prevent them from drying out.
6

This is what they look like inside.