Strawberry-Blackberry-Muffins

Ingredients for 12 servings:

• 180 g strawberries
• 1 small can of blackberries (or fresh)
• 120 g flour
• 120 g flour (wholemeal flour)
• 2 tsp baking powder
• ½ tsp baking soda
• 2 pinch(s) ground cinnamon
• 30 g hazelnuts, ground
• 1 egg(s)
• 120 g cane sugar
• ½ pack of vanilla sugar
• 60 ml oil, neutral
• 200 g natural yogurt
• 100 g chocolate coating, whole milk
• Strawberries, for garnishing

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super fruity

Grease the muffin tin well and dust with breadcrumbs or line it with paper baking cups. Wash, hull, and chop the strawberries. Defrost frozen strawberries briefly. Drain the blackberries. Sift together both types of flour, baking powder, and baking soda. Mix with the cinnamon, nuts, blackberry pieces, and strawberry pieces. Beat the egg until frothy. Mix with the sugar, vanilla sugar, oil, and yogurt until smooth. Fold in the flour mixture until the batter is moist and free of lumps. Pour the batter into the tin. Bake the muffins for 20 to 25 minutes at 180°C (fan-assisted, preheated). Remove the tin and let the muffins cool. Melt the chocolate coating and quarter or halve the remaining strawberries (if they are large). Dip them in the chocolate coating and place them on the muffins. Decorate as desired with the remaining chocolate coating.