Strawberry and Almond Muffins

Name: Strawberry and Almond Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 12 small strawberries; 125 g Butter or margarine; 75 g Sugar; 2-3 drops of baking oil bitter almond; 3 Eggs (size M); 175 g Flour; 75 g crushed almonds; 2 coated Tsp Baking Powder; 2-3 TABLESPOONS Whipped cream; 24 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

12 small strawberries
125 g Butter or margarine
75 g Sugar
2-3 drops of baking oil bitter almond
3 Eggs (size M)
175 g Flour
75 g crushed almonds
2 coated Tsp Baking Powder
2-3 TABLESPOONS Whipped cream
24 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place 2 paper baking cups inside each other. Place them in the recesses of a muffin tin. Wash and clean the strawberries and pat dry with kitchen paper. Cream fat, sugar and baking flavouring with the whisk of the hand mixer.
2
Stir in the eggs one by one. Mix flour, almonds and baking powder. Alternately stir in the cream. Spread 1 tablespoon of dough into each of the wells. Place strawberries on top. Fill the rest of the dough on top.
3
Bake the muffins in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes. Remove the muffin tray and let it cool down a little. Carefully remove the muffins from the tin and let them cool down on a cake rack.
4
Dust with icing sugar before serving.