John Myers
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Baking: Strawberry and Kiwi Muffins with Cream Cheese Topping
The perfect baking: strawberry and kiwi muffins with cream cheese topping recipe with a picture and simple step-by-step instructions.
the muffins
- 125 g Flour type 550
- 75 g Ground almonds
- 100 g Butter
- 2 piece Free range eggs
- 120 g Sugar
- 2 teaspoon Baking powder
- 2 teaspoon Milk
- 250 g Fresh strawberries
- 1 piece Kiwi fresh
the cream cheese cream
- 250 g Cream cheese, natural *
- 50 ml Strawberry-Kiwi syrup from my KB http://www./rezept/467350/Erdbeer-Kiwi-Sirup-Erdbeer-Kiwi-Marmelade.html
- 3 sheet Gelatin white
the muffins
- Wash the strawberries, remove all but four of the stalk and cut into small cubes. Peel the kiwi and cut into small cubes.
- Mix all ingredients except for the fruit into a soft batter. Carefully fold in the diced fruit. Line a muffin tin with paper liners and pour the dough in up to half the filling level.
- Bake at 160 degrees for about 20 minutes. (Chopsticks sample) Let the muffins cool down.
the on top
- Soak gelatine in a little cold water, allow to swell, squeeze out and dissolve over low heat.
- Mix the syrup with the cream cheese and add two tablespoons to the dissolved gelatin. Mix well and then return to the rest of the cream cheese cream. Now chill this mixture a little until it starts to set.
- Pour the cream into a piping bag and use it to “sprinkle” the muffins. Quarter the remaining strawberries with the greenery and garnish the muffins with them.
- * Cream cheese: Put the yoghurt in a sieve lined with a strainer, cover, weigh down with a stone or something similar and place in the refrigerator overnight. Great drinks can be mixed from the whey. Process the cream cheese further as you like.
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