Strawberry Muffins

  • 32 Paper baking cases of approx. 7cm diameter
  • Some melted butter
  • 250g flour
  • 4 tablespoons sugar
  • 1 sachet vanilla sugar
  • 2 pinches of salt
  • 1 sachet of baking powder
  • 2 eggs
  • 250g crème fraiche
  • 1 jar Bonne Maman strawberry conserve
  1. Brush 16 paper baking cases with melted butter. Place each case inside another paper case. Place on a baking tray. Pre-heat the oven to 200 degrees.
  2. Mix the flour, sugar, vanilla sugar, salt and baking powder together in a mixing bowl.
  3. Beat the eggs well. Stir in the crème fraiche. Pour into the flour mixture and mix carefully; don’t stir too long!
  4. Fill the prepared baking cases with the dough. Press one teaspoon of Conserve into the centre of the dough in each one.
  5. Place the muffins straight in the hot oven (200 degrees) on the middle shelf for 12-15 minutes. Serve tepid or cooled, but as fresh as possible.