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Ingredients for 12 muffin:
- 2 room tempered Frascheri eggs;
- 120 g of Frascheri’s butter;
- 380 g flour;
- 250 of Frascheri’s fresh high quality whole milk;
- 180 g of powdered sugar;
- 16 g of baking powder;
- 200 g of pitted cherries;
- 1 vanilla pod
- Grated lemon zest;
- Salt.
Start with melting the butter and leave it to cool down.
In the meantime, mix sifted flour and baking powder with the sugar in a bowl.
Put the room tempered eggs, milk and butter in another bow. Then scrap the vanilla pod and ad the seeds to the egg mix as well as the zest and a pinch of salt. After mixing these ingredients pour them into the bowl with your dry ingredients.
Gently mix everything together with a spoon and add the pitted cherries. Be careful and don’t work too much with the batter otherwise the result will be less soft and fluffy.
Pour about 90 g of batter in each of the 12 muffin papers.
Bake at 180°C for about 25 minutes. The baking time depends on the height of your muffin paper and may vary a bit.
When your muffins are ready take them out and leave them to cool down. Shared with friends they will taste even better!
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