Strawberry muffins

Name: Strawberry muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g small strawberries; 250 g Flour; 1/2 package Baking Powder; 1 pinch Salt; 125 g Sugar; 2 Eggs (size M); 100 ml Oil; 150 g Strawberry Yoghurt; 150 g Whipped cream; 1 package Vanillin sugar; 100 g Strawberry Jam; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g small strawberries
250 g Flour
1/2 package Baking Powder
1 pinch Salt
125 g Sugar
2 Eggs (size M)
100 ml Oil
150 g Strawberry Yoghurt
150 g Whipped cream
1 package Vanillin sugar
100 g Strawberry Jam
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar

Directions

1
Wash and clean the strawberries and dice 200 g. Mix flour, baking powder, salt and sugar in a large mixing bowl. Whisk the eggs, oil and yoghurt and stir with a spoon briefly into the flour until everything is just mixed (the dough should not be smooth). Carefully fold in the strawberry cubes. Grease a muffin tin (12 troughs) and dust with flour.
2
Fill in the dough. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes until golden brown. Let cool on a cake rack for about 5 minutes. Remove from the tin and let cool off. Whip the cream until stiff and allow the vanillin sugar to trickle in. Halve 50 g strawberries. Cut the muffins in half horizontally and spread each base with a teaspoon of jam. Add a dollop of cream and place the muffin tops on top. Decorate some muffins with cream and strawberry halves, dust the others with icing sugar.
3
Whip the cream until stiff and allow the vanillin sugar to trickle in. Halve 50 g strawberries. Cut the muffins in half horizontally and spread each base with a teaspoon of jam. Add a dollop of cream and place the muffin tops on top. Decorate some muffins with cream and strawberry halves, dust the others with icing sugar. Serve immediately