Wholemeal Strawberry and Fromage Frais-topped Muffins

Can you imagine anything tastier for the summer than ripe strawberries with cream?
Unfortunately all cream available have a high fat content around 30% and more. Substituting cream with Greek yoghurt (10% fat) is an option, but I found out that fromage frais has even less - only 8% fat and a very appropriate thickness.
The best thing is, you don't have to add extra sugar in it, because the extra sweetness will come fromo the muffins that will be topped with the fromage frais and the strawberries, mmm mouthwatering!
For a healthier option for the muffins, use brown sugar and wholemeal flour.

Here's the recipe for 12 muffins.

Products:
for the muffins:
2 eggs
120 gr brown sugar muscovado or demerara
100 ml sunflower oil
100 ml milk
70 gr ground almonds
120 gr wholemeal flour
1 tsp bicarbonate of soda

for the topping :
400 gr fromage frais
12-16 fresh strawberries


Method:

Mix the eggs with the sugar well. Add gradually the oil. Mix well. Add the almond powder and half the flour. Add half the milk, mix well and the remaining flour stirring. Finish with the second half of milk and continue stirring.
Spoon into a lined muffin tin and bake at 180 degrees for 15 minutes until a toothpick in the muffins comes out clean.
Set on a wire rack to cool and decorate with the fromage frais and the sreawberries allow 1-1 1/4 strawberry per muffin.