30 August, 2015
PanPuffs
PanPuffs
Makes: 24 mini or 12 standard size
Ingredients:
- 1 cup SR Flour
- 1 cup milk
- 1 egg
- 1/2 teaspoon vanilla essence
- 1/2 teaspoon baking powder
- 1 tablespoon caster sugar (optional)
Method:
- Preheat oven to 180 degrees Celsius, grease very well a mini muffin tin for small PanPuffs or a standard muffin tin for larger PanPuffs
- Add all ingredients into a mixing bowl and whisk together well
- Spoon mixture into the prepared muffin tin approximately 2/3 full
- Bake for approximately 10-15 minutes for small size or 15-20 minutes or until a cake skewer comes out clean and they are golden brown on top
- To fill the PanPuffs, once they have cooled take a pointy ended knife and made a small cut onto the side through to the middle of the PanPuff, use the top of the knife to create a bit of a well in the middle
- Fill a piping bag with your preferred PanPuff filling, cut a small tip off the piping bag, insert it into the PanPuff and fill the middle with some filling
- Repeat will all PanPuffs until they are all filled.
Recipes Notes:
- The picture shows PanPuffs with Nutella or Lemon Curd fillings
- For an alternative to filling the with PanPuffs, you can add in chopped fruit, choc chips, sprinkles, syrups or any other additive to the mixture before baking.
- Store in an airtight container under 27 degrees for a maximum of 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.