MypinchofItaly
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Muffins are always a good idea, be it for a sweet breakfast or as snack during afternoon teatime. Whit this recipe and a knob of vanilla ice cream, I've found out that they work well for a delicious dessert as well
Makes 6 muffins | Preparation time: 10 mins | Cooking time: 20 mins
- Cane sugar: 110 g
- White flour: 100 g
- Whole milk: 80 g
- Cocoa powder, unsweetened: 30 g
- Seeds oil: 30 ml
- Baking powder: 15 g
- Strawberries: 6
- Eggs: 1
- Butter, unsalted: 2 tbsp
- Cinnamon powder: a pinch
- Powdered sugar (for garnishing): to taste
Preheat the oven to 180°C.
Rinse the strawberries under cold water and gently dry them up. Cut away the green leaves.
Mix the cane sugar, flour, cocoa powder, baking powder and cinnamon together in a bowl. Beat up the eggs with the milk and the seeds oil, then combine all ingredients together with the flour mixture, until you achieve a smooth and thick dough.
Butter and flour the muffin cups and place a strawberry in each of them.
Pour the dough over the strawberry filling up the muffin cups.
Bake for 20 minutes at 180°C.
Once the muffin are cooked through, let them cool down at room temperature before garnishing them with the powdered sugar.
