- For the muffins
- 200 grams
- 2 teaspoons
- ½ teaspoon
- 75 grams
- 1 packet
- 50 milliliters
- 200 grams
Preheat the oven to 180°C (approximately 350°F) on the convection setting.
For the muffins: Rinse the strawberries, pat dry, remove the hulls and halve each berry, or cut into slices depending on the size. Zest and juice the lime. Mix the flour, baking powder, baking soda and half of the lime zest in a mixing bowl mix. In another bowl, mix the eggs, sugar, vanilla sugar, oil and yogurt and stir well. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist.
For baking: Grease the muffin tin with butter and dust with flour. Fill each well of the muffin tin a little more than 2/3 full of batter, push some strawberry pieces into each muffin and bake in the preheated oven for about 25 minutes. Remove from the oven, allow to cool slightly in the tin, loosen the edges carefully with a knife and release the muffins from the tin. Cool completely.
For decorating: Rinse the strawberries, hull, pat dry and cut into slices. Mix the cream cheese with the powdered sugar and a little lime juice to form a thick glaze and add a little to the top of each muffin. Sprinkle with the remaining lime zest and decorate with the strawberry slices. To serve, dust with powdered sugar and garnish with basil.