May is the month of Mother, strawberries and roses, I put them together and the result is these strawberry-shaped muffins for Mother’s Day. I prepared them in two versions: one for those who have the muffin mold in the shape of roses, and one with a few more strawberries for those who don’t have it. It is an easy recipe butterfree.
A couple of tipss: I cooked the strawberries for about ten minutes over low heat, without adding either water or sugar, even if you use a non-stick form, grease it before pouring the dough, it will be easier to take off the muffins, wait until they are completely cold before removing the muffins from the mold, they will be more resistant and it will be more difficult to break them.
If you have any doubts or want some other information, leave me a message.
Enjoy the video!
A couple of tipss: I cooked the strawberries for about ten minutes over low heat, without adding either water or sugar, even if you use a non-stick form, grease it before pouring the dough, it will be easier to take off the muffins, wait until they are completely cold before removing the muffins from the mold, they will be more resistant and it will be more difficult to break them.
If you have any doubts or want some other information, leave me a message.
Enjoy the video!
Ingredients:
– 150 gr of strawberries;
– 1 egg;
– 125 gr of seed oil;
– 250 ml of milk;
– 300 grams of flour;
– 2 teaspoons of yeast;
– 80 grams of sugar;
– 1/2 teaspoon of salt;
