Strawberry Muffins

Name: Strawberry Muffins
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 175 g Butter or margarine; 125 g Sugar; 1 pinch Salt; 1 Bouteille d'arôme beurre-vanille; 3 Eggs (size M); 250 g Flour; 40 g crushed almonds; 1 go. Tsp baking powder; 3-4 Tbsp Milk; 150 g Mascarpone; 100 g Cream curd; 2 packages Vanillin sugar; 2 TABLESPOONS Lemon juice; 250 g Strawberries; 12 Muffin paper cups

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

175 g Butter or margarine
125 g Sugar
1 pinch Salt
1 Bouteille d'arôme beurre-vanille
3 Eggs (size M)
250 g Flour
40 g crushed almonds
1 go. Tsp baking powder
3-4 Tbsp Milk
150 g Mascarpone
100 g Cream curd
2 packages Vanillin sugar
2 TABLESPOONS Lemon juice
250 g Strawberries
12 Muffin paper cups

Directions

1
Beat the fat, sugar, salt and butter-vanilla flavouring until creamy with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with the milk. Line a muffin tin (12 wells) with paper cups and spread the dough evenly in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes.
2
Let cool on a cake rack. Mix mascarpone, quark, vanilla sugar and lemon juice until creamy. Spread teaspoon by teaspoon on the muffins. Wash, clean and halve the strawberries and place them on the cream