I love ponquecitos and the recipe that I usually make is the one from Armando Escanonne's book. It is my favorite, the only thing is that it takes several steps like: creaming and whipping the egg whites. Yesterday I wanted to make it, but I didn't have that much time for this recipe, so I decided to make some changes to the ingredients list and cut some corners like mixing all the wet ingredients first and then the dry ones, using only one bowl. They turned out great in half the preparation time. No offense to bakers, I know that every step in baking is important, and these pound cake muffins are not going to be as perfect as the ones made following every step. As you can see in the pictures, today I had a helper in the kitchen, and quite a bit of cleaning to do as well. Feel free to add chocolate chips, cocoa powder, blueberries, or whatever fruit you like chopped. After you make them, let me know if you liked them, and if you added any particular flavor.
Yield: 9 muffins Preparation time: 15 to 20 mins Cooking time: 12 to 15 mins
6 tablespoons melted butter
¼ cup milk
½ teaspoon vanilla
⅛ teaspoon salt
½ cup sugar
½ + ⅓ cup flour, I used spelt flour
1 ½ teaspoon baking powder
Prepare muffin pans with muffin tins/parchment paper
Melt the butter, I used the microwave
IN a bowl with a whisk, mix the melted butter with the milk, vanilla and eggs
Add the rest of the ingredients
Fill muffin tins half way or three quarters full
Bake at 350 for about 12 to 15 minutes.
The best way to tell if your muffins are ready is to insert a wooden toothpick and if it comes out clean or with very few crumbs, they are ready!
Let them cool before eating! Or at least try