{"id":2330,"date":"2011-07-31T13:59:29","date_gmt":"2011-07-31T13:59:29","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2330"},"modified":"2011-08-01T17:19:38","modified_gmt":"2011-08-01T17:19:38","slug":"blaubeermuffins","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/31\/blaubeermuffins\/","title":{"rendered":"Blaubeermuffins"},"content":{"rendered":"

Zutaten<\/strong>
\n200 g Mehl
\n60 g feine Haferflocken
\n2 TL Backpulver
\n1\/2 TL Natron
\n1 gro\u00dfes Glas ( ~200 g Abtropfgewicht) Blaubeeren
\n2 Eier
\n180 g brauner Zucker
\n150 g weiche Butter
\n1 Packen Vanillezucker
\n300 g saure Sahne oder auch 150 g saure Sahne und 3 Tl. Cr\u00e8me Fraiche <\/p>\n

Zubereitung<\/strong>
\nBackofen auf 180 Grad vorheizen. Mehl, Haferflocken, Backpulver und Natron vermischen. Die Heidelbeeren abtropfen lassen. Eier verquirlen und Zucker, Butter und Vanillezucker dazugeben und verr\u00fchren, dann die Sahne unterr\u00fchren. Mehlmischung unterr\u00fchren und dann zuletzt die Heidelbeeren vorsichtig unterheben. Dann in der Mitte (mit Umluft) bei 160\u00b0 20 bis 25 Minuten backen. Die Backzeit kann l\u00e4nger ein, daher immer pr\u00fcfen.
\nWenn fertig die Muffins noch 5 Min ruhen lassen, aus den F\u00f6rmchen nehmen und schnell, m\u00f6glichst noch warm aufessen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 200 g Mehl 60 g feine Haferflocken 2 TL Backpulver 1\/2 TL Natron 1 gro\u00dfes Glas ( ~200 g Abtropfgewicht) Blaubeeren 2 Eier 180 g brauner Zucker 150 g weiche Butter 1 Packen Vanillezucker 300 g saure Sahne oder auch 150 g saure Sahne und 3 Tl. Cr\u00e8me Fraiche Zubereitung Backofen auf 180 Grad … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[27,231],"tags":[365,772],"class_list":["post-2330","post","type-post","status-publish","format-standard","hentry","category-geback","category-muffin","tag-blaubeere","tag-muffin","item-wrap"],"yoast_head":"\nBlaubeermuffins<\/title>\n<meta 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August 2014","format":false,"excerpt":"Zutaten 120 g Butter 200 g Zucker 2 Eier 300 g Mehl 2 TL Backpulver 1 Prise Salz 150 ml Milch 300 g Blaubeeren, frisch oder tiefgek\u00fchlt 1 TL Vanilleextrakt oder Vanillezucker Puderzucker zum Garnieren Zubereitung Butter und Zucker schaumig r\u00fchren, Eier nacheinander zugeben. Jetzt trockene Zutaten im Wechsel mit\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3090,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/14\/johannisbeer-muffins\/","url_meta":{"origin":2330,"position":1},"title":"Johannisbeer-Muffins","author":"Steffen","date":"14. 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Fruchtfleisch des K\u00fcrbisst\u00fcckes von jeder\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":936,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/02\/24\/spargel-schinken-muffins\/","url_meta":{"origin":2330,"position":5},"title":"Spargel-Schinken-Muffins","author":"Steffen","date":"24. Februar 2024","format":false,"excerpt":"Spargel-Schinken-Muffins Muffinblech 300 g Spargel100 g Schinken330 g Mehl2,5 Teel\u00f6ffel Backpulver0,5 Teel\u00f6ffel Natron0,5 Teel\u00f6ffel Salz1 Essl\u00f6ffel Petersilie1 Prise Pfeffer2 Eier80 ml neutrales \u00d6l200 ml Spargelcremesuppe120 g Saure Sahne Backofen auf 190 \u00b0C vorheizen und Muffinblech gut einfetten. Spargel sch\u00e4len, in St\u00fcckchen schneiden und in etwas Wasser kurz and\u00fcnsten. 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