Muffins with maascarpone cream and strawberries marinated in balsamic vinegar

12 OS
60 minutes

Defrost the strawberries, pour over with vinegar, stir thoroughly and put aside for ca. 30 minutes to pickle. Mash bananas in a bowl, then pour into the flour with the baking powder, soda, salt and sugar. Stir everything (but not too much) so that all ingredients merge well. Afterwards lay off 12 muffin cups on baking form, put into the cups the prepared dough (top of the cupcakes sprinkle with sugar) and put in the up to 180°C preheated oven. Bake for 20-25 minutes till top becomes golden brown. Whisk mascarpone with milk till it gets fluffy. After the muffins cool down cut it horizontally in halves, on the bottom half place some cream and marinated strawberries and cover with the second half.

Shopping list

Marinated strawberries:

Strawberries Hortex – 200g

50 ml balsamic vinegar


250 g mascarpone cheese

2 tablespoons milk


2 very ripe bananas

300 g of wholewheat flour

280 ml buttermilk

100 g cane sugar (best choice dark muscovado)

75 g coconut oil

1 big egg

1.5 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sugar

pinch of salt

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