Strawberry muffins

Ingredients for 1 servings:

• 250 g whole wheat flour
• 3 tsp baking powder
• 50 g walnuts, chopped, or nuts of your choice
• 1 egg(s)
• 50 ml sunflower oil
• 90 g sugar
• ¾ tsp vanilla sugar
• 250 ml milk
• 250 g strawberries

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

for about 20 pieces – juicy, slightly nutty and not too much sugar

Hull the strawberries. Cut 20 slices from them and set them aside. Dice the rest. Preheat the oven to 180°C fan/convection oven. Combine the wholemeal flour, baking powder, and chopped walnuts in a large bowl and mix roughly. Then add the egg, sunflower oil, sugar, vanilla sugar, and milk to the flour mixture and mix vigorously with a mixer. Finally, fold in the strawberry cubes. Line a muffin tin with paper baking cups and fill each cup 3/4 full with the batter. Place a strawberry slice on each. Bake in the hot oven on the middle rack for about 20 minutes (test for doneness!). After baking, let the muffins rest for another 5-10 minutes and then cool completely on a wire rack. Note: If you want to be extra thorough, mix the egg, sunflower oil, sugar, and milk in a second bowl, separate from the flour mixture, and then add them together. However, this isn’t really necessary.