A simple recipe: tender muffins for those who are in love with desserts

Ingredients:

• 
  Flour - 195 g


• 
  Salt - 3 g


• 
  Baking Powder - 6 g


• 
  Butter from 82% to 95 g


• 
  Syrup or honey - 95 g


• 
  Sugar - 95 g


• 
  Milk - 60 g


• 
  Eggs - 70 g


• 
  Blueberries (or other berries) - 150 g


• 
  For the scraper: wheat, nut flour, sugar, butter - 60 grams, pinch of salt

Cooking method:

1. 
   In the bowl, combine the flour, baking powder and salt, mix well. To maintain the correct formulation, all manipulations are best done on kitchen scales, accurately measuring the number of products


2. 
   Softened butter with a mixer


3. 
   Add 95 g of sugar, whisk again. Then enter honey or syrup without a rich taste (treacle, lime or herbal honey, corn syrup, glucose in different proportions) and stir until homogeneous


4. 
   In the resulting dough add the eggs and whip. Add half of the dry mixture in batches, each time mixing a little. Strongly you do not need to drive - this will break the loose texture of the dessert


5. 
   Pour 30 g of milk into a bowl, mix. Add the remaining half of the dry ingredients, stir again. Pour the remainder of the milk and mix with a mixer


6. 
   Once again, whisk until smooth. The dough should turn out dense, smooth, but at the same time - gentle


7. 
   The dough should be covered with a film and left in the refrigerator for the night - so the muffins will be juicier


8. 
   Before baking into dough, you need to addberries - any fresh to taste. Frozen also will approach - it is important not to wait, while they thaw: in a container with ice berries to drop a little water and add flour, then enter into the dough. So berries do not "crumble" in a ready delicacy


9. 
   Dough fill the paper forms, sprinkled on topwith a crispy confectionery crumb. You can buy it or make it yourself: from wheat, nut flour, sugar and a whisper of salt. In the dry ingredients, chilled butter is introduced, the mixture is quickly kneaded to the state of a short dough. The shtreisel can be stored in the refrigerator for several weeks. Bake billets for about half an hour, in an oven heated to 180 degrees


10. 
    Dessert chilled on a grate and served to the table