Strawberry cornmeal muffins

Name: Strawberry cornmeal muffins
Ingredients: 200 g cornmeal; 300 g granulated sugar; 300 g all-purpose flour; 10 g baking powder; 250 g full-fat yogurt; 2 large eggs; 250 ml oil; 15 g breadcrumbs; 250 g frozen strawberries; 16 g powdered sugar

Dessert - Strawberry cornmeal muffins by Zoe H. - Recipia

Strawberry cornmeal muffins bake at 200°C, with the pieces of fruit placed on top of the batter. The cornmeal and yogurt make the crumb denser than in ordinary muffins, while the strawberries stay soft after baking. I like eating them cooled, with powdered sugar on top. Prep: 20 minutes. Cook: 20-25 minutes. Rest: 10 minutes. Total time: 50-55 minutes. Servings: 12. Approximately 450 kcal and 6 g protein per serving.

Ingredients

200 g cornmeal
300 g granulated sugar
300 g all-purpose flour
10 g baking powder
250 g full-fat yogurt
2 large eggs
250 ml oil
15 g breadcrumbs
250 g frozen strawberries
16 g powdered sugar

Preparation

1. In a bowl, mix the cornmeal, granulated sugar, all-purpose flour and baking powder. 2. In a separate bowl, beat the yogurt, eggs and oil for 5 minutes. 3. Add the dry mixture to the wet mixture and beat for another 5 minutes on low speed, until smooth. Preheat the oven to 200°C. 4. Place the silicone molds on the oven tray and put a muffin liner in each one. Fill the molds three-quarters full, sprinkle with breadcrumbs, then place pieces of frozen strawberries on top. 5. Bake the muffins for 20-25 minutes, until they pass the toothpick test. I sprinkled on the breadcrumbs before adding the strawberries while they were still frozen, so they would absorb the water released during baking. 6. Remove the muffins from the molds and leave them on a rack for 10 minutes to cool. Dust them with powdered sugar before serving.

Notes

Keep in a sealed container in the fridge for up to 3 days; take them out a little before serving so they are not cold. Fresh strawberries can replace the frozen ones, still using 250 g. For a gluten-free version, replace the flour with 300 g gluten-free cake mix and choose certified cornmeal and baking powder; the regular version contains gluten, dairy and eggs. Fine cornmeal gives a more even crumb, while coarse cornmeal is more noticeable when you chew. If the fruit is large, cut it into small pieces; excess ice on frozen fruit can add moisture. Sometimes the toothpick may seem wet if it hits a piece of fruit, even when the batter around it is baked. In texture, these are closer to a simple cornmeal cake than a very airy cupcake. They go well with plain black tea. The idea comes from the dish published by Retete video, with thanks for the inspiration, my dear.