Muffins cooked in a pressure cooker, soft and ready in just 15 minutes, a real treat for the palate.
We recommend reading the article we wrote on HOW TO USE THE PRESSURE COOKER, a guide on how to make the most of it.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 muffins
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for muffins cooked in a pressure cooker:
- 1 cup all-purpose flour
- 1 medium egg (at room temperature)
- 1/3 cup granulated sugar
- 2 tbsps vegetable oil
- 1/4 cup milk (at room temperature)
- 1/2 packet baking powder
- 4 tbsps chocolate chips
- as needed powdered sugar
- as needed vegetable oil
- as needed all-purpose flour
Tools for muffins cooked in a pressure cooker:
- 1 Bowl
- 1 Electric whisk
- 1 Pressure cooker
Steps for muffins cooked in a pressure cooker:
In a bowl, place the medium egg at room temperature and the granulated sugar, and use an electric whisk to beat the mixture until it is frothy and almost white.
Now add the vegetable oil and milk, and when the ingredients are well combined, add the sifted flour and baking powder.
Work the mixture until smooth and homogeneous (if you find it too thick, add a little more milk). Finally, add the chocolate chips and mix them in with a spatula.
Grease and flour the disposable molds, pour 3/4 of the mixture into each mold.
Put 1 cup of water in the pressure cooker, place the steaming basket with its base inside, and insert the molds.
Close the pressure cooker, make sure the valve is aligned with the pot image, turn on the gas to high flame, and when you hear the whistle or when the leverblock rises, it means the pot is under pressure; lower the gas and cook for 15 minutes.
When the cooking time is up, turn off the gas, release the steam by turning the valve, and when the leverblock lowers, you can open the pressure cooker.
Check the muffins’ cooking with a toothpick; if not optimally cooked, put the pot back under pressure and cook for another 2/3 minutes.
Immediately remove the lid from the pot because there is condensation on the underside that would make the muffins moist if not removed right away.
Allow the muffins to cool, then dust them with powdered sugar.
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Tips:
If you don’t have the steaming basket, you can use a steaming basket and cover the muffins with a sheet of aluminum foil, trying not to make it adhere to the muffins but forming a dome.
