• Monday, October 23, 2017

Panettone Muffin Recipe

Panettone Muffins
December 29, 2014
Ingredients

1 Panettone Paradiso, 11/2 pounds, crust trimmed, cut into 1 inch cubes
3 cups half and half
6 eggs, large
½ cup sugar
2 tablespoons butter, unsalted, room temperature

Directions

Yield: 12 muffins

In a large mixing bowl add the cubed Panettone, set aside.

In a second mixing bowl add the eggs and whisk until blended, add half and half, sugar and mix well.

Pour the liquid over the Panettone bread. Gently push down the Panettone cubes so it soaks up the liquid. Let mixture sit for about 30 minutes. If mixture looks dry add a ½ cup half and half. 

Grease the inside of the muffin tin with butter.  Using a large spoon transfer enough Panettone mixture to fill one muffin cup. Fill remaining muffin cups. If extra Panettone mixture remains repeat with a second muffin tin.

Cover muffin tin with plastic wrap and refrigerate overnight.

In the morning, pre-heat oven to 325° F. Remove muffin tin from refrigerator, and discard plastic wrap. Place muffin tin in middle rack of oven and let cook about 20 minutes. Rotate muffin tin and cook another 10-15 minutes or until muffin tops are golden brown.

Remove from oven and let cool 5 minutes, serve. 

 

 

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