Exclusive gingerbread muffin recipe
Just in time for the pre-Christmas season, Executive Chef Stefan Beer shares one of his favorite muffin recipes with you.
If you love the taste of cinnamon and gingerbread, then you should definitely try the gingerbread muffins. We prefer to use ingredients from the Bernese Oberland.
Ingredients
200g Bernese Oberland butter
500g granulated sugar
200g free-range eggs from the Burkhalter farm in Unterseen
500g white flour
8g table salt
100g cocoa powder
12g gingerbread spice
15g baking powder
400g Meiringer whole milk
Preparation
You need 3 bowls: the largest for the sugar and butter, one for the eggs and milk and one for the dry ingredients
Mix the sugar and softened butter
Mix the eggs and milk together (separately)
Mix all the dry ingredients together (separately)
In a larger bowl, add half each of the egg, milk and powder mixture to the butter and sugar mixture.
Now add the rest of the two mixtures and mix well.
Pour into a piping bag, pour into molds and bake at 165°C for 7 minutes, then open the oven, turn the baking tray horizontally and finish baking for another 7 minutes.
Notes
Leave the muffins to cool briefly and then decorate as desired
