Strawberry and whipped cream muffins – a detailed recipe preparations. Nutritional value of one serving: (total 6) Calories 330, total fat 17 g, saturated fat 10 g, protein 4 g, carbohydrates 42 g., fiber 1 g., cholesterol 57 mg., sodium 298 mg., sugar – g. 
Photo of the dish:Antonis Achilleos Time: 30 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 bag (250 gr.) Mixture for baking muffins or muffins
- 1/4 Art. premium wheat flour
- 2 tsp finely grated lemon peel
- 1 tsp vanilla extract
- 1 tbsp. chopped strawberries
- 2 tbsp. l strawberry jam
- 3/4 Art. fat cream
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: cupcake mix, flour premium, lemon zest, vanilla extract, strawberries, strawberry jam, cream, icing sugar
Recipe preparation:
- Preheat the oven to 190 ° C. Grease with vegetable oil shape with 6 cups.
- Prepare the dough from the mixture for baking muffins, as indicated on the packaging, then mix flour, lemon zest and vanilla extract.
- Fill the forms with batter and put in the oven. Bake muffins until the edges harden and the centers remain soft, 10 – 12 minutes Meanwhile, mix the strawberries in a bowl with strawberry jam.
- Remove the muffins from the oven. Make small recesses on top and fill every 2 tsp. strawberry mix. Return the muffins to bake and continue to bake, another 5 min.
- Remove the muffins from the oven and, without removing from the forms, leave for 5 min cool. Remove the muffins from the molds and continue to chill. 10 min. Meanwhile, beat with a mixer at high speed cream and powdered sugar until a lush and dense mass is formed. Cover by muffins remaining strawberry mixture and serve with whipped cream. We offer a recipe for persimmon muffins.
