Poppy seed, strawberry and cream cheese muffins

Name: Poppy seed, strawberry and cream cheese muffins
Ingredients: 150 g strawberries; 90 g sugar; 75 g softened butter; 1 egg; 75 ml milk; 90 g Delaco soft cheese with sour cream; 15 g poppy seeds; 150 g flour; 5 g baking powder; 1/8 teaspoon salt; 5 g butter for the tin; 60 g Delaco soft cheese with sour cream; 30 g softened butter; 100 g vanilla powdered sugar; 5 g poppy seeds; 3 strawberries

Dessert - Poppy seed, strawberry and cream cheese muffins by Ligia A. - Recipia

Poppy seed, strawberry and cream cheese muffins have a soft crumb with pieces of fruit and a layer of frosting on top. The poppy seeds go into the batter, while the strawberries set aside stay visible on each muffin. I got the idea from a book and serve them cold, once the frosting has set. Prep: 20 minutes. Cook: 22 minutes. Rest: 30 minutes. Total time: 72 minutes. Servings: 8. About 380 kcal and 5 g protein per serving.

Ingredients

For the muffins

150 g strawberries
90 g sugar
75 g softened butter
1 egg
75 ml milk
90 g Delaco soft cheese with sour cream
15 g poppy seeds
150 g flour
5 g baking powder
1/8 teaspoon salt
5 g butter for the tin

For the cream cheese frosting

60 g Delaco soft cheese with sour cream
30 g softened butter
100 g vanilla powdered sugar

For decoration

5 g poppy seeds
3 strawberries

Preparation

1. Heat the oven to 180°C. Wash the strawberries, remove the stems and cut 150 g into cubes; set aside 3 strawberries for decoration. 2. In a bowl, beat 90 g sugar with 75 g softened butter, the egg, milk and 90 g Delaco soft cheese with sour cream. 3. Add the flour, baking powder and salt, then mix until smooth. Fold in the strawberry cubes and 15 g poppy seeds with a spatula, setting some cubes aside for decoration. 4. Grease the muffin tin with 5 g butter and line the cups with paper cases. Divide the batter between them, without filling the cases to the top, then scatter the reserved strawberry cubes over the top. 5. Bake the muffins for 22 minutes at 180°C, until golden. Leave them to cool for 30 minutes. 6. Beat 60 g Delaco soft cheese with sour cream with 30 g softened butter and the vanilla powdered sugar. Put the frosting in a piping bag and chill it in the freezer for 25 minutes. 7. Decorate the muffins with the frosting, piping a small flower on each one. Sprinkle with 5 g poppy seeds and top each with a strawberry quarter.

Notes

Ripe but firm strawberries are easier to cut for the batter and won't get crushed as you mix. After washing them, dry them before cutting; wet fruit releases juice into the batter. If the pieces are large, cut them smaller, or they'll collect in a few spots. I once took the frosting out too soon and it was too soft for the piping bag; I used only what held its shape, and it firmed up in the fridge. You can bake the muffins a few hours ahead and add the frosting once they've cooled; keep them covered in the fridge for up to 3 days. For a different flavor, you can replace the strawberries in the batter with 150 g well-drained raspberries. They contain gluten, dairy and eggs, so they aren't suitable for anyone avoiding these. I serve them with black tea, without another dessert alongside.