Strawberry muffins

Ingredients for 1 servings:

• 12 paper baking cups
• possibly butter for the mold
• 150 g strawberries
• 280 g flour
• 3 tsp baking powder
• ⅛ tsp salt
• 120 g sugar
• 2 large eggs
• 250 g whipped cream
• 6 tbsp oil (sunflower oil) or
• 90 g butter, melted and cooled
• 5 drops of vanilla flavor
• 125 g double cream
• 12 small strawberries, whole for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cream, makes 12 pieces

Preheat the oven to 200°C. Grease a 12-hole muffin tin or line it with paper baking cups. Finely dice the strawberries. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar and diced strawberries. Lightly beat the eggs in a mixing bowl or bowl. Stir in the heavy cream, sunflower oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix briefly, but do not overmix. Spoon the batter into the prepared tin. Bake in the oven for about 20 minutes, until the muffins have risen and are golden brown and spring back slightly when pressed with a finger. Let the muffins cool in the tin for 5 minutes, then remove from the tin and cool completely on a wire rack. Whip the crème fraîche until stiff peaks form, pipe onto the cooled muffins, and place a strawberry on each muffin. Refrigerate the muffins until ready to serve.