They are very soft, light and without butter but above all they will bring a little good mood during this difficult period. My basic recipe is enriched in this case with strawberries which I love.
I found some beautiful strawberries a few days ago, I didn’t hesitate for a moment. The breakfast was more beautiful and suddenly made the day better!
Try them they are crazy!
Ingredients
- 120 g of flour
- 80 g of granulated sugar
- 125 g of ricotta
- 1 medium egg
- 40 ml sunflower seed oil
- 7-8 g of baking powder (a level teaspoon)
- grated lemon or orange peel
- a pinch of cinnamon
- 1 tablespoon whole milk
- Strawberries about 100 g more on the surface
Instructions
- Wash the strawberries well and cut them into small pieces and set aside
- In a bowl mix the 00 flour, sugar and baking powder
- In another bowl add the liquid ingredients: the ricotta, the oil, the egg, the spoonful of milk and the aromas
- Add the dry ingredients to the liquids and mix with the whisk at low speed for a very short time
- Finally add the strawberries and mix
- Fill the paper or muffin liners 2/3 full, leaving 1 cm free from the edges because the muffins will rise during cooking.
- Add the strawberries in small pieces to the surface
- Cook in a static oven preheated to 180° for about 30 minutes.Time vary depending on the oven, check and increase cooking times if necessary
- Once the cooking time has passed, take them out of the oven and let them cool slightly before eating them
- Sprinkle icing sugar on the surface as desired
