John Myers
Ingredients for 1 servings:
- 100 g yogurt butter, soft
- 80 g sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 m.-sized eggs
- 150 g wheat flour type 1050
- 50 g almonds, ground
- 3 tsp baking powder with saffron
- 1 tsp cinnamon powder
- 100 ml buttermilk
- 2 tbsp orange juice
- 125 g strawberries, roughly diced
- 15 g powdered sugar, sifted
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Line a 12-hole muffin tin with paper baking cups. Cream the yogurt butter with sugar, vanilla sugar, and salt until fluffy. Add the eggs one at a time and beat until well combined. Combine the flour, almonds, baking powder, and cinnamon and stir in alternately with the buttermilk and orange juice. Fold in the strawberries. Divide the batter evenly among the muffins. Bake in a preheated oven at 180°C on the middle rack for about 20 minutes until golden brown. Let cool briefly, remove, and serve sprinkled with powdered sugar.
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