CookEat Recipe
Scotch Cream Ring Muffins
Rich cream-and-egg batter lightened with beaten whites and baked in individual muffin rings.
Method
Steps
Step 1
Heat oven to 220 °C. Grease six sturdy muffin rings and set them on a lined flat baking tray. Sift flour with baking powder.
Step 2
Beat three yolks with salt, whisk in cream and the 14 g melted butter, then stir in the flour mixture just until combined. Beat whites to stiff peaks and fold them into the loose batter.
Step 3
Fill each ring no more than halfway. Bake for the source's 20 minutes without opening early, then check that muffins are puffed, browned and at least 74 °C in the centres; add several minutes if still wet.
Step 4
Rest 5 minutes before easing rings away, and serve warm. Do not reinterpret the source batter as a rolled bread dough.
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