Try this Muffin alle fragole recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 muffin (50g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Scalda il forno a 200°C, ventilato.
- Mescola tutti gli ingredienti secchi, tranne la fragole, in una ciotola grande.
- In una ciotola più piccola mescola lo yogurt con il burro e un uovo sbattuto.
- Adesso versa gli ingredienti liquidi nella ciotola degli ingredienti secchi e mescola con delicatezza per amalgamare tutti gli ingredienti.
- Per ultimo aggiungi le fragole tagliate a pezzettini.
- Fodera 12 stampini da muffin con la carta da forno o con i pirottini di carta, riempili con l'impasto e cuoci in forno caldo per circa 20 minuti, finché non sono dorati e ben gonfi.
Why use fresh fruit over preserves
Fresh strawberries introduce high water content directly into a batter, unlike jams or dried alternatives that contribute concentrated sugars and pectin. Moisture management dictates whether the resulting crumb remains tender or turns gummy around the fruit pockets. Incorporating raw diced fruit requires accepting that the pieces will soften significantly during the baking window, releasing their juices into the surrounding structure without compromising the rise.The mixing threshold for tender crumb
Overworking the batter activates the gluten networks in standard wheat flour, transforming a light cake into a dense, chewy bread. Folding the wet components into the dry ingredients demands a light hand, stopping as soon as flour streaks disappear even if the mixture appears slightly lumpy. Incorporating the fruit at the very end prevents excess friction from breaking down the tender cell structure before the pan enters the heat.Temperature control for proper rise
Baking at 200 degrees Celsius provides the initial thermal shock necessary for chemical leaveners to activate rapidly. Watch for a well-domed top and deep golden exterior around the twenty-minute mark to signal doneness. Cool the baked units on a wire rack immediately to prevent residual steam from softening the crisp exterior crust.
