Magdalenas de frutos rojos: Cómo las prepara un chef con estrella Michelin
Preparamos estos muffins de frutos rojos siguiendo una receta de Antonia Klugmann, chef y propietaria de L'Argine a Vencò, un restaurante con estrella Michelin en Friuli Venezia Giulia.
- 200g berries
- 200g 00 flour
- 100g sugar
- 80g natural yogurt
- 80g milk
- 60g butter
- 1 sachet of baking powder
- 1uovo
- lemon
- vanilla pod
- sale
- For the berry muffin recipe, mix the flour with the sugar, baking powder, the seeds of 1/2 vanilla pod, the grated zest of 1 lemon, and a pinch of salt.
- Add the milk and yogurt and begin blending with an electric mixer, then fold in the softened butter and egg. Mix until smooth, but don't overwork it, as this will make the muffins sticky.
- Add 150 g of berries and fold them in with a spatula.
- Divide the batter into multiple muffin tins; sprinkle with the remaining berries and bake at 350°F (175°C) for about 20 minutes. Recipe by Antonia Klugmann
We made these berry muffins using a recipe from Antonia Klugmann, chef and owner of L'Argine a Vencò, a Michelin-starred restaurant in Friuli Venezia Giulia. The chef offers these treats for breakfast to guests of the restaurant's B&B, where the door opens onto the countryside, where you can sit under the beech trees and stroll through the vegetable garden.
Berry Muffins: This is how chef Antonia Klugmann makes them
Also great for a children's snack, these muffins are made with a dough made with flour, milk, natural yogurt, butter, eggs, and sugar, while berries—raspberries, blackberries, and seasonal blueberries—add color, sweetness, and a hint of acidity.
The berry muffin recipe isn't the only one the chef shared with us: try her family's apple pie, too, which is equally delicious for breakfast, a snack, and beyond.