Strawberry-Lime Muffins

Ingredients for 1 servings:

• 110 g butter or margarine
• 90 g sugar
• 10 g vanilla sugar
• 2 m.-sized eggs
• 250 g flour
• 2 tsp baking powder
• 1 pinch of salt
• 1 tsp cinnamon powder
• 50 ml whole milk
• 3 tbsp eggnog
• 200 g strawberries
• 1 lime(s) (organic)
• 3 tsp cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Recipe makes 12 regular muffins

First, put the butter or margarine in a mug and melt it in the microwave at 360 watts (be careful, it goes quickly). Then transfer it to a bowl and let it cool. In the meantime, wash the strawberries in a bowl of standing water. Carefully pat dry, remove the green parts, and finely dice the berries. Clean the lime under hot water and dry it. Grate the zest over the strawberries, then squeeze the lime and add all the juice to the strawberries, mixing gently. Add the sugar, vanilla sugar, both eggs, milk, and 3 tablespoons of egg liqueur to the bowl with the melted butter. Mix everything together well. Add the sifted flour and baking powder to another bowl and mix together. Also mix in the cinnamon and salt. The flour mixture should now become a liquid mixture. Just mix briefly; it may still be a bit lumpy. Carefully fold in the strawberries, including the lime juice. Preheat the oven to 180°C (top/bottom heat). Grease a 12-hole muffin tin or line it with paper or silicone baking cups and fill with the batter. Sprinkle with a teaspoon of brown sugar. Bake the muffins in the hot oven for 20-25 minutes; test with a skewer if they’re done. Remove the tin and let them rest on a wire rack for about 5 minutes. Then remove the muffins from the molds and let them cool completely on the rack. Tip: They taste delicious lukewarm!