Here in Italy the weather is getting hotter with beautiful sunny days. People's pale skin is gradually revealing itself through shorter, lighter and brighter clothes. Summer is in the air, and marketplaces are "dressing" themselves too with more colorful fruits and vegetables. Shades of red, pink, orange, yellow...the colors of the sun.
There's nothing more summery for me that a basket of fragrant ripe strawberries. No doubt that, in a juicy summer fashion show, I would give my preference to those nice red pois dresses... That's why I could't resist buying the first strawberries of the season, even though they are not yet so tasty. I used them to make these muffins with a yogurt dressing. Indeed, red and white are a really good color combination...word-of "fruit" designer...
Strawberry yogurt muffins
(the recipe is adapted from Muffin and cupcakes, a book from Cucina Moderna, Italy. Makes 12 muffins)
180 g self raising flour
salt
125 g softened butter
100 g sugar
1 teaspoon grated lemon peel
2 big eggs, lightly beaten
125 g white yogurt (I used lemon yogurt)
250 g strawberries cut into little pieces
1 tablespoon honey
Preheat the oven to 170 ˚ (centigrade). Line muffin pans with paper liners. Sift flour with a pinch of salt in a bowl. Beat butter, sugar and lemon peel on medium – high speed until a cream is obtained. Add eggs, one by one, stirring a bit. Lower speed at minimum and mix the dry ingredients with 60 g yogurt. Add strawberries, then pour the mixture into the paper liners until 2/3 full. Bake the muffins for 20-25 minutes until they reach the right consistency. Let them cool completely.
Prepare the yogurt dressing by mixing the remaining yogurt with a tablespoon honey. Distribute the cream on the muffins and decorate with some strawberry.
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