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Musselmans
Apple Butter Mini Souffles


These mini desserts have a moist, “soufflé-like” interior. A maple-and-cinnamon flavored spread adds a meltingly sweet final touch.

Ingredients

24 mini soufflés
2 1/2 cups all-purpose flour
2/3 cup sugar
5 eggs
2 1/2 cups whole milk
5 Tbsp. unsalted butter, melted and cooled
1/4 tsp. salt
as needed non-stick baking spray
Maple Cinnamon Butter*


Method

1
Preheat oven to 450°F conventional or 400°F convection. Place 24 small (4–6 oz.) ramekins on sheet trays in oven to preheat.

 
2
In a large mixing bowl equipped with whip, briefly whisk flour, sugar, eggs, apple butter, milk, melted butter and salt just until combined and smooth, about 1–2 minutes. Do not over-mix.
3
Remove trays from oven; spray ramekins with baking spray.
4
Fill each ramekin with approximately 3 oz. of batter.
5
Bake for 15 minutes. Reduce heat to 400°F conventional or 350°F convection and bake for an additional 18–20 minutes, until risen and slightly browned.
6
To serve, top each mini soufflé with 1 Tbsp. Maple Cinnamon Butter.
7
*Maple Cinnamon Butter
Ingredients
1 1/2 cups unsalted butter, softened
1 1/2 tsp. ground cinnamon
1/3 cup pure maple syrup
Method
Place all ingredients in mixer bowl and mix until combined.  

 

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