MUFFINS WITH CHERRY JAM with thermomix

We weigh the oil in a jug and reserve it for later use.

We add the flour and yeast to the Thermomix glass. We sift for 1 minute at Speed ​​8, pour the result into a bowl and set aside.

We place the butterfly on the blades. Add the eggs, sugar and vanilla essence, and program 4 minutes at 37° and Speed ​​3.5.

We beat again, programming the same time (4 minutes) and the same speed (Speed ​​3.5), but this time without activating the temperature.

When the time is up, we gradually add the reserved oil in a thread through the opening of the lid, while we continue beating at Speed ​​3.5.

Once we have incorporated all the oil, it is the right time to add the natural yogurt and mix for 30 seconds at Speed ​​3.5.

We remove the butterfly from the glass, add the dry ingredients that we had reserved (flour and yeast) along with a pinch of salt, and mix for 8 seconds at Speed ​​4.

While we prepare the molds, we will keep the oven preheating to 220° with heat up and down so that it is at the right temperature.

We place a third of the dough in each paper capsule, pour a teaspoon of jam in the center and fill with more dough until we reach three-quarters of the capsule.

Sprinkle a little sugar on top, put it in the oven and bake at 220° for 10 minutes. Then we lower the temperature to 200° and bake for 5 more minutes, checking with a toothpick that it comes out clean.

We turn off the oven, remove the muffins and let them cool completely on a rack before serving. The only thing left to do is enjoy, bon appetit!

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