Desert Rose Muffins are a delightful variant of classic muffins, inspired by the famous cookies. Soft and tasty, perfect for breakfast, a snack, or a sweet treat! Single serving, they have the characteristic dome shape obtained thanks to the muffin molds. Some time ago, I made the desert rose cookies; try the desert rose tart, two equally delicious sweet variations. If you want to add a delicious note, add dark or white chocolate chips to the batter.
Other muffin recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz raisins
- as needed rum (or other liquor or warm water)
- 3 eggs
- as needed lemon zest
- 1/3 cup vegetable oil
- 3.5 oz milk
- 1 3/4 cups all-purpose flour
- 1 packet baking powder
- 3/4 cup granulated sugar
- as needed corn flakes
How to Make Desert Rose Muffins
Start by soaking the raisins in rum and set aside.
In a bowl, beat the eggs with sugar and grated lemon zest, pour in the milk and oil, and mix continuously with an electric mixer or hand whisk.
Finally, incorporate the flour and baking powder, sieve if possible, and lastly add the well-drained raisins.
Pour the batter into pre-buttered and floured muffin molds.
Then sprinkle the surface of the muffins with corn flakes and bake in a preheated static oven at 356°F (180°C) for about 20 minutes. Remove from oven and let cool on a wire rack.
Storage and Variations for Desert Rose Muffins
They can be kept under a cake dome for up to 3 days and can also be frozen. For those with a sweet tooth, chocolate chips or nuts can be added inside. Alternatively, you can replace 1 oz of flour with unsweetened cocoa. For a lighter version, replace corn flakes with oats and use half whole wheat flour.
