Strawberry, Lemon and Hazelnut Muffins
12 muffins | Preparation & cooking time 35-40 min
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.
12 muffins | Preparation & cooking time 35-40 min
Ingredients
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
PreparationSet 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.