muffin con cuore cremoso alle fragole

From the recipe book of Casalinga Luciana.

From the recipe book of Casalinga Luciana.

Ingredients

- 2 eggs
- 120 g sugar
- 100 ml sunflower seed oil
- 1 sachet of baking powder
- 1 natural plain yogurt
- 200 g type 1 flour
- to taste wild strawberry jam
- icing sugar to taste
- 1 teaspoon of wildflower honey

  • Cooking time

    30

  • Difficulty

    Easy

  • Cost

    €

The ingredients, from the Pantry, that we recommend

Preparation

- Take a bowl, break the eggs, add the sugar and mix with a hand whisk until the sugar dissolves.
- Add a teaspoon of wildflower honey, the seed oil and the yogurt, always mixing with the hand whisk.
- Add the sifted flour with the baking powder. Mix until the dough is smooth.
- Flour the muffin pan and, using an ice cream scoop, fill the paper cups three-quarters full.
- Pour a teaspoon of wild strawberry jam in the center and cover with a teaspoon of mixture, gently leveling it so that the surface is even.
Bake at 180 degrees for 30 minutes or until lightly golden. In an air fryer, cook at 170 degrees for 13 minutes.
- Before taking it out of the oven, do the toothpick test to check if it's cooked.
- Remove from the oven and let cool. Then dust generously with powdered sugar and serve.

Suggestions

Creamy-centered muffins can be stored at room temperature for 2-3 days, as long as they're stored in an airtight container or covered with plastic wrap to prevent them from drying out. It's best to keep them away from heat and humidity.
They can also be frozen and will keep for about 2 months. After letting them cool completely, place them in freezer-safe bags or containers. When you're ready to enjoy them, simply thaw them at room temperature or reheat them briefly in the oven or microwave to restore their original soft texture.

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