Cream and Berry Muffins
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
12
- For the filling
- ½ cup cream cheese (60 % fat content)
- 1 Tbsp cream (30 % fat content)
- 2 Tbsps sugar
- 0.333 cup Strawberries (chopped)
- For the dough
- 1 ⅔ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 medium egg
- ½ cup sugar
- ⅜ cup vegetable oil
- ⅜ cup cream (30 % fat content)
- ⅔ cup Buttermilk
- For the topping
- 1 sheet red gelatin
- 1.333 cups Strawberries
- ⅜ cup cream (30 % fat content)
- 12 mint
- 2 Tbsps powdered sugar
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5. Place 12 paper baking cups in the muffin pan.
2.
For the filling: beat the cream cheese with the cream and sugar.
3.
For the dough: mix the flour with the baking powder and baking soda. Beat the egg in a bowl; beat in the sugar, oil, cream and buttermilk. Add the flour mix and beat quickly until the dry ingredients are moist.
4.
Spoon half the dough into the paper cups. Spoon on the cream cheese mixture and the strawberries, then top with the remaining dough.
5.
Bake on the middle shelf for 20-25 minutes until golden brown. Test with a wooden toothpick: if it comes out clean, the muffins are done. Take the muffins out of the pan and let cool completely on a wire rack.
6.
For the topping: soften the red gelatine in cold water. Purée the strawberries with a hand-held mixer and pass through a sieve. Squeeze out the gelatine and warm in a small saucepan with 2 tbsp strawberry purée. Take the saucepan off the heat and gradually stir in the remaining strawberry purée.
7.
To serve: Whip the cream until stiff. Top each of the muffins with strawberry sauce and cream. Decorate with mint sprigs and dust with confectioners' sugar.
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