This is the perfect example of starting with a recipe and arriving to something different. It is not that I like to change things in recipes but most of the time I improvise with the ingredients I have at hand. These muffins were suppose to be with walnuts and dates but I didn't have enough walnuts and any dates. So let's change... replace walnuts with other dried fruits and the dates with goji. Then, the recipe was asking for milk cream but I didn't have at all, so I replaced it with mascarpone and milk. Sugar...was cut almost in half. And so on... this is how I customize my recipe unintentionally but in a practical way. It is a risk, as you can end up with a failure but you can also arrive to something more interesting. This is actually the case with this muffin recipe. I bet that all these changes made a better result than the original recipe.
Ingredients:
- 250g butter (room temperature)
- 150g sugar
- 4 eggs
- 200g all purpose flour
- 120g almond powder
- 1 teaspoon baking powder
- 4 tablespoon mascarpone
- 65ml milk
- 120 goji (dried)
- 120g mix of wallnuts, cashew and almonds
Directions:
- Mix the butter with sugar until it becomes creamy.
- Add the eggs one by one and mix well.
- Add slowly the flour, almond powder and baking powder.
- Add mascarpone, milk and finally the goji and nuts. Mix until all ingredients are combined.
- Use an icecream scoop to pour the composition in muffin cases.
- Bake in the preheated oven at 180ºC for 30 minutes.
Recipe inspired from Cuisine des copains no. 10, page 119.
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