Strawberry muffins

Ingredients for 1 servings:

• 250 g strawberries
• 140 g butter, soft
• 100 g sugar
• 1 packet of vanilla sugar
• 3 eggs
• 240 g flour
• 2 tsp baking powder
• ½ tsp baking soda
• 125 ml vanilla yogurt
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

super juicy

Preheat the oven to 180°C (fan/convection oven). Wash, hull, and chop the strawberries. Sprinkle the vanilla sugar over the strawberries. Separate two of the three eggs. Beat the two egg whites with the salt until stiff peaks form. Cream the butter and sugar until fluffy, gradually adding the whole egg and the two egg yolks, and beat vigorously again. Add the vanilla yogurt and stir in. Sift the flour with the baking powder and baking soda, and stir into the egg-butter-yogurt mixture. If you don’t have baking soda, simply use 3.5 teaspoons of baking powder. Finally, carefully fold in the beaten egg whites and the strawberry pieces. Pour the batter into the muffin cups and bake for about 20-25 minutes. Then let it rest for 5 minutes, remove from the pan, and let it cool on a wire rack. Dust with powdered sugar, if desired.