Owl muffins


Total time: 1hr
Preparation Time: 40m

Servings
For 12 piece


Author

Nadja - LouMalou


Nutritional Information

Contains 471 Kcal, 6g Protein, 53g Carbohydrates, 26g Fat


Ingredients

  • Batter
  • 180 g vanilla yoghurt (1 pot)
  • 360 g white flour (3 pots)
  • 1 parcel baking powder
  • 180 g sugar (1 pot)
  • 3 eggs
  • 1 pear (fresh or tinned), diced
  • 2 dl rapeseed oil (1 pot)
  • Decoration
  • 30 g Smarties
  • 100 g chocolate biscuits (Oreos)
  • 50 g Mikado sticks with chocolate
  • 1 parcel dark cake icing
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), 9 lined with muffin cases

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Instructions

  • Batter

    Place the yoghurt in a bowl, set aside. Rinse out the yoghurt pot, dry thoroughly. Use the pot to measure out the flour, transfer the flour to a separate bowl, mix in the baking powder. Measure out the sugar and oil using the pot, add to the yoghurt along with the eggs and diced pear, whisk together well, add to the flour, mix well. Spoon the batter into the prepared tin.
  • To bake

    Approx. 20 mins. in the centre of an oven preheated to 180°C. Leave the muffins to cool on a cooling rack.
  • Decoration

    Split each Oreo in half, leaving the cream filling intact on one side. Stick a Smartie on top of each as a pupil. To make the eyebrows, trim the Mikado sticks to the right size. Melt the cake icing in a hot bain-marie or in a microwave according to the packet instructions. Level off the top of the cooled muffins if necessary, coat with a thin layer of icing, immediately attach the Oreo eyes, nose and brows, leave to cool.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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