If your loved ones don’t want to know more about the open panettone during the holidays and you mind throwing it away, don’t despair: here’s a recipe for you! Panettone muffins are delicious sweets enriched with small pieces of panettone and orange peel that you can prepare with leftover panettone.
The base of these sweets is that of the muffins but the addition of the Christmas cake par excellence makes them fragrant, very soft and irresistible.
An alternative way to eat panettone that will conquer even those who, in eternal opposition, prefer other cakes.
INGREDIENTS FOR 15 MUFFINS
- Panettone 150 g
- Bicarbonate ½ teaspoon
- Butter at room temperature 190 g
- Flour 00 400 g
- Whole milk 200 ml
- Yeast powder for sweets 1 sachet
- Salt up to 1 pinch
- Medium Eggs 3
- Orange peel 1
- Sugar 200 g
To prepare the panettone muffins, first of all, break the panettone into small pieces and set it aside 1. In a bowl, sift the flour together with the baking powder, baking soda and salt 2. Work with a planetary or electric whisk the butter with the sugar until it is reduced to cream 3.
Add eggs 4 one at a time, powders 5 and lastly the milk flush 6, continuing to whip.
When the ingredients are well blended together, add the grated rind of an untreated orange 7 and the frayed panettone before 8, then incorporate it into the mixture with a spatula 9.
Transfer the mixture into a sac-a-poche 10, prepare a muffin mould with the ramekins and fill them up to the edge 11. Bake them in a preheated oven at 180° for 25 minutes 12: the panettone muffins are ready!
HOW TO STORAGE
The panettone muffins can be frozen from baked and then thawed at room temperature and heated in the oven for a few minutes. Once they have cooled, store them under a glass bell for 4 days.
To make your panettone muffins richer you can add raisins or candied orange peel. They are excellent accompanied by a spoonful of custard.