Here is a quick and lighter version of classic English muffins for busy moms.
Whoever likes afternoon tea also likes muffins naturally. These English muffins are also great for a quick breakfast during the week. They have a little sugar and a little butter. Quite balanced and very pleasant as texture – airy and light.
Serve them with Fresh Strawberry Jam and Whipped Cream, express.
Fresh strawberry jam:
Strawberry jam is made with fresh strawberries. No boiling, no huge amount of sugar. You will make it in five minutes, but you will need four hours to firm in the fridge. It will delight you with freshness and an extraordinarily strong aroma of strawberries. To make 1 jar and have in the refrigerator you will need:
250 g Strawberries
3 tbsp powder sugar
1 tbsp honey
1 tbsp chia
5 g Gelatin
Clean the strawberries. Put half in the blender. Blend briefly with the blender. Transfer to a bowl. Cut the remaining strawberries into small pieces. Transfer them to the bowl with the blended strawberries. To thicken the jam, use gelatin. Pour into a heatproof glass 3 tbsp water. Sprinkle over 5 g. Gelatin. Leave like this for 3 minutes. Heat the gelatin in a water bath, not allowing it to boil. Just melt. Then transfer the gelatin to the strawberry bowl and stir. Add 3 tbsp powder sugar and 1 tbsp chia seeds. Mix. Put in a jar and then in the fridge for at least 4 hours or overnight to make them ready for breakfast.
Whipped cream, express
400 g sour cream
150 g Mascarpone cheese
2 tbsp powder sugar
1 vanilla
With a fork, mix the Mascarpone cheese well with the powdered sugar and vanilla and mix the sour cream gradually. Do not stir too much so that it does not become a liquid mixture. This will easily achieve a taste close to that of whipped cream in seconds.
Rate this recipe
1 People Rated This Recipe
Average Rating
No comments yet.