Strawberry Muffins with Almonds (มัฟฟินสตรอว์เบอร์รี่หน้าอัลมอนด์)

1.Preheat oven to 210°C. This recipe would work best with 8 – 12 muffin holes.

2.Add lemon zest into milk. Add lemon juice and stir until combined.

3.Sift flour, baking powder, and salt.

4.Separate egg white and egg yolk. Beat a tablespoon of egg white with 2 teaspoons of sugar until frothy, add sliced almond and fold until combined. (Mix the remaining egg white with egg yolk).

5.Beat butter and sugar until combined. Add the remaining egg yolk and egg white in then mix well.

6.Divide flour into 3 portions and milk into 2 portions. Mix first flour portion into the egg mixture until combined then add first milk portion until combined as well. Repeat the steps with the remaining ingredients.

7.Fold roughly chopped strawberry into the batter and portion into muffin cups. (100 g of batter per portion for 8- counts muffin tin and 65 g of batter per portion for 12 counts muffin tin).

8.Top muffin with almond meringue. Bake for 12 minutes at 210°C then reduce temperature to 170°C and bake for another 8 minutes.

9.Blend freeze dried strawberry and icing sugar into powder and dust over muffin before serve.