Strawberry muffins with buttermilk

Ingredients for 1 servings:

• 150 g strawberries
• 250 g flour
• 3 tsp, leveled baking powder
• 125 g sugar
• 250 ml buttermilk
• 1 egg(s)
• 80 ml rapeseed oil or sunflower oil
• possibly powdered sugar or chopped pistachios

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

makes 12 pieces

Wash, hull, and halve or quarter the strawberries. Preheat the oven to 175°C (top/bottom heat, fan oven: 155°C). In a mixing bowl, combine the flour, baking powder, and sugar. In a second bowl, mix the buttermilk, egg, and oil with a hand mixer. Add the flour mixture and stir just until the dry ingredients are moistened. Fold in the strawberries. Pour the batter into the muffin cups and bake for 20-25 minutes. Test the doneness with a toothpick or similar. Remove the muffins from the oven and let cool for about 5 minutes. Then remove from the pan and, if desired, sprinkle with chopped pistachios or dust with powdered sugar. These muffins can also be baked in advance and frozen. Simply thaw and bake briefly.