STRAWBERRY MUFFINS

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Muffin is the most convenient way to eat cake, it's presented in individuals portions and comes with a paper cup to hold crumbs those persist in falling. Goes well anytime and occasion. These strawberry muffins are perfect when you feel a little hungry between meals, for kid's snack at the school, a bite to eat at the work or even in breakfast. They're light, soft, nutritive and the topping has a infant's taste.

Streusel Topping

50g chopped almond

4 tbsp brown sugar

3/4 cup farine lactée

1/4 cup quick oats

20g butter

Muffins

200g flour

2 tsp baking powder

1/4 tsp baking soda

2 eggs

100g sugar

30g butter, melted

100ml buttermilk

5 strawberries, chopped

Directions

Topping

Mix together the dry ingredients and rub in butter.

Muffins

Preheat the oven to 350˚F. Sift together flour, baking powder and baking soda.

Whisk the eggs with sugar, just until combined. Gently, whisk in melted butter. With a spatula, fold in sifted ingredients, do not over mix. Fold in chopped strawberries.

Spoon the batter into muffin cups, leaving about 1 1/2 finger to complete the border, sprinkle the streusel with no press. Bake for 15-20 minutes.

Serve: 15 small muffins.