Recipe Strawberry, Lemon and Hazelnut Muffins

[Hemulen]

Strawberry, Lemon and Hazelnut Muffins

12 muffins | Preparation & cooking time 35-40 min

Ingredients​

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Zest and juice of 1 lemon​

200 ml (~185 g/~170 g) frozen/fresh strawberries​

1 tablespoon potato starch​

50 ml (~50 g) salted butter​

50 ml (~45 g) macadamia nut oil​

50 ml (~30 g or a large handful) of hazelnuts​

1 teaspoon baking soda​

150 ml (~150 g) crème fraîche/sour cream​

50 ml (~20 g) almond powder​

350 ml (~175 g) APF/plain flour​

2 eggs, yolks and whites separated​

1 teaspoon vanilla sugar​

150 ml (~130 g) caster sugar​

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A small handful of frozen/fresh red currants and a pinch of icing sugar for garnish​

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Preparation

Set the oven to 200°C. Grate the lemon zest and squeeze the juice. Cut the strawberries into bits; if they’re frozen, microwave for ~30 seconds before cutting. Mix the strawberries with a tablespoon of potato starch. Microwave the butter and macadamia nut oil for ~30 seconds. Mix the baking soda with the crème fraîche. Crush the hazelnuts. Combine all ingredients except the egg whites and mix well. Whisk the egg whites into foam by hand (~2-3 minutes). Turn the egg whites carefully into the dough and fill ~12 medium-sized muffin molds (ø 7-8 cm) with the batter. Bake for ~25 minutes until set and golden brown. Garnish with red currants and a pinch of icing sugar.