Soft and fragrant strawberry muffins. Discover the goodness of these little parcels of sweetness.

Includes dietary guidance and low glycemic index options.
Strawberry muffins are ideal for breakfast or an afternoon snack. You can serve them on their own or with ice cream, pastry cream or Chantilly.
Alongside the classic ingredients you will also find line-friendly alternatives.
Recipe procedure for both traditional method and Bimby.

Made for you:

Difficulty: Very easy
Cost: Very affordable
Preparation time: 10 Minutes
Cooking time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

Let’s go shopping

1 lemon (organic)
2 cups strawberries (or other fruits of choice)
3 eggs
2 1/3 cups all-purpose flour (or 2 1/8 cups sifted FiberPasta)
2/3 cup milk
1/2 cup butter (or Greek yogurt (about 4 oz))
1 packet vanillin

Strawberry muffins

Tools

What we need

1 Electric mixer
2 Bowls
1 Muffin pan
10 Liners

Steps

Let’s go to the kitchen

Grate the lemon peel carefully, taking care not to remove the white pith, and set the zest aside.
Cut the strawberries into pieces and lightly coat them with flour, then set aside.
Preheat the oven to 356°F. Place the liners in the muffin tin.
In a bowl, put the sugar and the zest of half a lemon.
Add the eggs,
the all-purpose flour (or the flour you chose), the milk, the butter (or oil or yogurt), the packet of vanillin and the baking powder, mix with electric beaters or by hand until combined.
Once you have a homogeneous batter,
shake off excess flour from the strawberries and fold them gently into the batter with a spatula. (Dusting the fruit prevents it from sinking.)
Transfer the batter into the prepared muffin cups
Bake in a hot oven for about 20 minutes (356°F). After the time is up, carefully remove the tray from the oven and let cool for a few minutes.
And here are our strawberry muffins ready
With a small knife, peel the lemon carefully so as not to cut into the white pith and set the zest aside.
Cut the strawberries into pieces and lightly flour them. Keep aside.
Preheat the oven to 356°F. Place the liners in the muffin tin.
Put the sugar or sweetener and the zest of half a lemon into the Bimby bowl and pulverize: 10 sec./speed 10. Scrape down the sides with a spatula.
Add the eggs, the all-purpose flour (or the flour you chose), the milk, the butter (or seed oil or yogurt), the vanillin and the baking powder, mix: 30 sec./speed 5
Shake the strawberries to remove excess flour, and
fold them into the batter in the bowl, mixing gently with a spatula.
(Dusting prevents the strawberries from sinking).
Transfer the batter into the prepared muffin cups and…
Bake in a hot oven for about 20 minutes (356°F). After the time is up, carefully remove the tray from the oven and let cool for a few minutes.
And here are our strawberry muffins ready