Panettone Muffins .. recycling. Another super-fast recipe to recycle panettone or pandoro that lingers in the pantry because, after the holidays, we immediately think about getting back in shape, eating light … What to do then? Besides dipping them in milk in the morning or transforming them into crumble or casseroles?
Then there are different needs, like mine, being a desperate mummy on the eve of my little university student’s departure, needing to invent something good and homey to put in the suitcase … to enjoy during the trip or to freeze upon arrival!
This is what led me this time in the direction of recycling panettone (or pandoro)!
These fantastic Panettone Muffins .. recycling are super quick to make, very soft, and only require 2 bowls (one for the dry ingredients).
(original source with personal modifications).
It goes without saying that with the same amount, you can make a single cake or bundt cake … I used the fluted pan, the one for bundt cakes, adding an almond in each groove.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: No waste
- Seasonality: Winter, Christmas
Ingredients
Panettone Muffins .. recycling
- 7 oz Panettone (or pandoro)
- 2 egg (medium)
- 2 cups type 1 flour (or 00)
- 1 tbsp rum
- vanilla
- 2 oz sugar
- 7 oz milk
- 2 oz rice oil (or seed oil)
- 1 packet baking powder
- to taste Chocolate chips (dark or white for decorating)
Tools
- Muffin tin
- Food processor
Preparation of Panettone Muffins .. recycling
.
– Roughly crumble the panettone or pandoro in the bowl where you have weighed the sifted flour with baking powder, sugar, and vanilla; set aside.
– In the second bowl, with a hand whisk or a fork, lightly beat the egg with milk, rum, and oil, then combine this mixture with the previous one and mix quickly. The less you work the ingredients, the softer the final result will be!
– Fill the muffin molds about 3/4 full (approximately 2 heaping tablespoons), both aluminum and tulip molds work well, decorate with a few chocolate chips, and bake at 356°F for 20′-25′, performing the toothpick test to ensure it comes out dry.
– Remove from the oven, let cool on a rack, and then enjoy.
For the bundt cake version:
The quantities and procedure remain almost unchanged; I omitted the rum and vanilla and added a pinch of cinnamon powder and almonds in each groove of the mold.
– EDIT 2021
– Bundt cake decorated with 3.5 oz of melted milk chocolate
Tips:
Muffins and bundt cakes with panettone … recycling can be stored in the pantry
