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 aside1. In a bowl, sift the flour together with the baking powder, baking soda and salt2. Work with a planetary or electric whisk the butter with the sugar until it is reduced to cream3.
Add eggs4one at a time, powders5and lastly the milk flush6, continuing to whip.
When the ingredients are well blended together, add the grated rind of an untreated orange7and the frayed panettone before8, then incorporate it into the mixture with a spatula9.
Transfer the mixture into a sac-a-poche10, prepare a muffin mould with the ramekins and fill them up to the edge11. Bake them in a preheated oven at 180° for 25 minutes12: 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.