The Super Colorful Mini Muffins are not only beautiful and vibrant but also very tasty. Usually, for my colorful batters, I use dried vegetable powders, sometimes even homemade, because they are more natural. However, in this case, I opted for gel food coloring (with chemical ingredients) because they keep the colors bright even after baking. Since Carnival comes once a year, we can yield to this temptation to make our treats appealing not only to the palate but also to the eyes, especially for children. If you don’t have a mini muffin pan but a larger one, don’t worry because you’ll just end up with fewer (maybe 10/12), the rest of the process is the same.
Do you love carnival treats? Then don’t miss the upcoming recipes:
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: about 18 mini muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 1/2 cup cornstarch
- 2.7 oz extra virgin olive oil
- 1 egg
- 2/3 cup water
- 3/4 cup sugar
- Half packet baking powder
- to taste honey/jam
- to taste colored sprinkles for decoration
- 3 gel food coloring
Tools
- 1 Muffin pan
- 3 Bowls
- 1 Hand whisk
- 1 Brush
- 1 Sieve
How to Prepare Super Colorful Mini Muffins
In a large bowl, add the egg and beat it with a hand whisk.
Pour in the water and sugar, and continue mixing.
Add the flour, cornstarch, baking powder, all sifted, extra virgin olive oil, and mix all ingredients well.
Mix well until you obtain a smooth and homogeneous batter.
Now that the base batter is ready, divide it equally among three bowls with the help of a scale.
After choosing the colors (I recommend gel ones, as they remain bright even after baking), add a few drops at a time and mix until you get the desired shade.
Distribute a teaspoon of the first chosen color into the mini muffin mold, followed by another color, and finally add the last remaining one.
If you wish, you can alternate the colors as I did, row by row, just to avoid having them all the same.
Once all the batter is used, bake in a preheated static oven at 350°F, and let it cook for about 20 minutes.
Remove the mini muffins from the oven and once slightly cooled, extract them from the silicone molds: they will come out very easily.
Place them on a serving tray, brush the surface with honey, and then immediately sprinkle with colored sprinkles.
Serve your Super Colorful Mini Muffins only when they have cooled completely
Tips and Storage
You can store the mini muffins for a few days in airtight containers, preferably glass.
Alternatively, paper bread bags work great.
If you don’t like the colors I used, no problem, choose the ones you love most.
Want them larger? Feel free to use larger silicone molds. Naturally, you’ll end up with fewer.
