• 0 kcal
• 380 kilocalories
Extra virgin olive oil
• 0 kcal
• 0 kcal
• 50 kcal kcal
• 79 kcal
• 389 kcal
Calories refer to 100 grams of product
THE strawberry muffins they are gods treaty simple and delicious, a variation of Blueberry muffin, which hides a heart of delicious fruit. Delicious in summer, when the strawberries are fresh in season and release a heavenly flavor; remembers the taste of Strawberry cake, but in a convenient single serving size. The particularity of this paste? IS without butter And without cream: you will have gods light but sweet and tasty candies.
I am a nibble ideal for children, but they are also excellent to enjoy at breakfast: very quickly, in a few minutes the dough will be ready to be baked. If you prefer, you can insert the strawberries in the dough in small pieces, taking care to sprinkle them with flour so that they do not settle at the bottom of the muffins. Mix the ingredients for just one minute: the longer you knead the dough, the less the cake will grow when baking.
How to make strawberry muffins
Place the eggs in a large bowl and beat them with the sugar using a hand whisk or a mixer (1). Add the vanilla sugar and continue to beat. Add vegetable oil, yogurt and mix again.
Add the sifted flour and baking powder and continue mixing (2).
Briefly mix the ingredients until a homogeneous mixture is obtained (3).
Place the buttered muffin cups in a mold and place a strawberry in each mold (4).
Pour mixture over strawberries evenly, using two spoons. Fill the cups 2/3 full to prevent them from overflowing during cooking (5).
Bake in a preheated oven at 180 ° C for 15-20 minutes or until the muffins are golden (6), then decorate with icing sugar and serve.
You can vary the recipe as you wish: with a fewother seasonal fruits, replacing the fruit with jam that you like the most or that you have available, or by inserting inside muffins pieces of dried fruit.
For a more rustic result, use 1/3 of wholemeal flour and 2/3 of 00 flour. If you prefer, you can replace the oil with butter: in this case, however, consider 80% of the oil dose.
You can save your muffins for 1-2 days in a glass cover, or in the refrigerator, in a closed container, for 3-4 days.