Soft and flavorful muffins with strawberries without sugar are the perfect dessert during strawberry season. Prepare them and take them with you on a picnic or as a sweet snack for work or school!
Ingredients:
Muffins
- Strawberries – 150 g
- Butter – 80 g
- Rapeseed oil – 40 ml
- Eggs – 2 pieces
- Erythritol – 150 g
- Wheat flour type 450 – 320 g
- Baking powder – 1 teaspoon
- Baking soda – 0.5 teaspoon
- Salt – a pinch
- Milk – 1 cup
Crumb Topping
- Wheat flour type 450 – 100 g
- Butter – 50 g
- Erythritol – 50 g
Preparation:
Step 1: Prepare the Ingredients Dice the strawberries. Transfer the butter to a small bowl, add the oil, and melt in the microwave.
Step 2: Mix the Batter Ingredients Beat the eggs with erythritol at medium speed until combined. Mix the flour with baking soda and baking powder. Then reduce the speed to minimum and gradually alternate adding the mixed dry ingredients and milk.
Step 3: Transfer the Batter to the Molds Add the diced strawberries to the prepared batter and mix thoroughly. Then transfer the batter to a piping bag, cut off the tip so that the strawberry pieces can pass through, and pipe the batter into muffin liners placed in a muffin tin.
Step 4: Prepare the Crumb Topping In a bowl, combine softened butter, erythritol, and flour. Work with your hands until a crumb forms, then sprinkle it over the muffins.
Step 5: Bake the Muffins Bake the muffins for about 25 minutes in an oven preheated to 180°C.
