John Myers
Ingredients for 1 servings:
- 250 g whole wheat flour
- 3 tsp baking powder
- 50 g walnuts, chopped, or nuts of your choice
- 1 egg(s)
- 50 ml sunflower oil
- 90 g sugar
- ¾ tsp vanilla sugar
- 250 ml milk
- 250 g strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
for about 20 pieces – juicy, slightly nutty and not too much sugar
Hull the strawberries. Cut 20 slices from them and set them aside. Dice the rest. Preheat the oven to 180°C fan/convection oven. Combine the wholemeal flour, baking powder, and chopped walnuts in a large bowl and mix roughly. Then add the egg, sunflower oil, sugar, vanilla sugar, and milk to the flour mixture and mix vigorously with a mixer. Finally, fold in the strawberry cubes. Line a muffin tin with paper baking cups and fill each cup 3/4 full with the batter. Place a strawberry slice on each. Bake in the hot oven on the middle rack for about 20 minutes (test for doneness!). After baking, let the muffins rest for another 5-10 minutes and then cool completely on a wire rack. Note: If you want to be extra thorough, mix the egg, sunflower oil, sugar, and milk in a second bowl, separate from the flour mixture, and then add them together. However, this isn’t really necessary.
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