All the yogurt muffins they are soft and fluffy. When biting them, a heart of Strawberry jam fluid, that soaks inside.

I wanted to try those with ricotta and chocolate from Ascen, which I have been told are delicious. But it didn't have ricotta or cottage cheese, so I got down to experimenting and in the end, these came out. A success at home, especially with children, who love fillings.

Strawberry Heart Yogurt Cupcakes

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The yogurt muffins are soft and fluffy. By biting them, you discover a heart of Strawberry jam fluid, that soaks inside.

Ana Valdes

Kitchen: cuisine
Recipe type: breakfast
Calories: 150
Rations: 30 unid

Preparation time: 15M
Cooking time: 15M
Total time: 30M

Ingredients

250 g of sugar
250 g of sunflower oil
4 eggs
350 g of pastry flour
1 sachet (15 g) of baking powder (powder)
1 strawberry yogurt
150 g of strawberry jam
brown sugar to decorate
half a teaspoon of salt

Preparation

We preheat the oven to 220º.
We introduce the sugar in the glass and pulverize it with 30 seconds progressive speed 7/10. We take out and reserve.
Without washing the glass, we put the butterfly on the blades and add the egg whites (we reserve the yolks) and a pinch of salt. We ride them during 5 minutes, speed 4.
Meanwhile, we are placing, on the baking tray, the paper muffin molds inside other more rigid molds (silicone or aluminum flan, for example)
We remove the whites and reserve them in a large container, because there we will then dump the rest of the dough.
We put the butterfly again and add the egg yolks and the reserved sugar. We beat during 1 minute at speed 4.
Next, we program speed 4 no time and, without a beaker, we gradually pour the oil over the lid of the machine, so that it slides into the nozzle.
We add the yogurt and mix again 30 seconds at speed 3.
We remove the butterfly and add the flour and yeast. We mix during 30 seconds at speed 4.
We pour over the whites and mix gently with the spatula or with a rubber tongue.
We fill the base of the molds with this mixture, place in each one and in its center a tablespoon (of the dessert ones) of jam (that does not reach the edge of the cupcake, which will then break there when we remove it because it will not have union mass, you have to hollow out a little with the teaspoon and place the jam in the center).
We fill the rest of the molds without reaching the edge of them.
We let them rest 10 minutes so that the dough rises a little.
Sprinkle with brown sugar and put in the oven in an intermediate position, at 220º and with heat up and down during 10/15 minutes (the time depends on each oven, when you see that they brown on top, they are ready)
We remove from the oven and place on the rack so that they cool down.

Notes

With the indicated quantities, about 30 medium-sized muffins will be made (the size of the usual paper molds). You can keep them in aluminum cookie boxes or glass jars, but always when they have cooled completely. Do not put them in plastic containers. [br]If you want fewer units, just reduce all the quantities proportionally, maintaining times and speeds. [br]It is important to place the paper molds inside other, more rigid molds so that the mold maintains its shape and the muffins do not crush. They can be, for example, aluminum flan bowls.

More information - Ricotta and chocolate muffins

ThermoRecetas

Strawberry Heart Yogurt Cupcakes