When I made
the
berries and white chocolate cheesecake, I over estimated my pan and
added too much of some of the ingredients to the cream cheese mix.
If this
ever happens to you, there is always the safeguard solution- Muffins! I think
that anything can be turned into a muffin…
So, I
assessed the situation and in whatever was left from the cheesecake I added 1 tablespoon of sunflower oil, 100 g of all-purpose flour and ½ teaspoon
of baking soda. The goal was to have a batter thick just like the one for
the pancakes.
Easy peasy!
I nicely
lined up the muffin papers in the pan, filled them about three quarters
thinking that the batter will rise because of the baking soda. But I didn’t
think it through to the end- the batter
had cream cheese in it, which is heavy and once cooled down, it would
flatten. I should’ve filled them all the
way.
15 minutes
in the preheated oven at 170 Celsius and the muffins were done!
Tomorrow,
in the office, we’ll indulge ourselves to a berry feast.
Fruits are healthy,
right?
Even in cakes, right?
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