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.
50g chopped almond
4 tbsp brown sugar
3/4 cup farine lactée
1/4 cup quick oats
2 tsp baking powder
1/4 tsp baking soda
30g butter, melted
5 strawberries, chopped
Mix together the dry ingredients and rub in butter.
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.