Strawberry muffins

Name: Strawberry muffins
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 250 g floury potatoes; 12 large strawberries; 100 g Butter or margarine; 150 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 4 Eggs (size M); 200 g Flour; 1 package Baking Powder; 6 TABLESPOONS Milk; 12 Paper forms; 7-10 Tbsp Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

250 g floury potatoes
12 large strawberries
100 g Butter or margarine
150 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
4 Eggs (size M)
200 g Flour
1 package Baking Powder
6 TABLESPOONS Milk
12 Paper forms
7-10 Tbsp Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Wash the potatoes and boil them covered with water. Cook potatoes for 25 minutes, drain and peel. Press potatoes while still hot through the potato press and let them cool down. Wash and clean the strawberries and let them drain on kitchen paper.
2
Cream fat, sugar, vanillin sugar and lemon peel. Fold in the potato mixture. Stir in the eggs one after the other. Mix flour and baking powder and stir into the potato mixture. Add milk and stir in.
3
Line the muffin tin (12 troughs) with paper cups. Spread the dough into the muffin cups. Press 1 strawberry in the middle of the dough. Bake in the preheated oven (electric: 200° C/ gas: level 3) for 25-30 minutes.
4
Remove the muffins and let them cool on a cake rack. Dust the muffins with icing sugar. Serve with vanilla sauce.