Muffins may not be your typical Italian dish, of course – but they are always a good idea, be it for a sweet breakfast or an afternoon tea. With this recipe and a knob of vanilla ice cream, you’ll find out that they make for a delicious dessert, too!
Makes 6 muffins | Preparation time: 15 mins | Cooking time: 20 mins
- Cane sugar: 110 g
- White flour: 100 g
- Whole milk: 80 ml
- Cocoa powder, unsweetened: 50 g
- Baking powder: 15 g
- Seed oil: 30 ml
- Strawberries: 6
- Eggs: 1
- Butter, unsalted: to taste
- Cinnamon powder: a pinch
- Icing sugar: to taste
Preheat the oven at 180°C.
Rinse the strawberries under cold water and gently dry them up. Cut away the green leaves.
Tip: When you clean the strawberries, don’t throw away the top part with the leaves just yet: set it aside and use it to garnish your muffins once out of the oven.
Mix the cane sugar, flour, cocoa powder, baking powder and cinnamon together in a bowl. Beat up the eggs with the milk and the seed 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.
Bake for 20 minutes at 180°C.
Once the muffins are cooked through, let them cool down at room temperature before garnishing them with icing sugar.