Strawberry, almond & yogurt muffins

Use the natural mellow sweetness of in-season strawberries to add sweetness to these muffins. They're lower in refined sugar than normal muffins as a result

Ingredients

• 200 g self-raising flour
• 50 g ground almonds
• 125 g golden caster sugar
• 1 tsp bicarbonate of soda
• 3 eggs
• 150 g natural yogurt
• 100 g butter , melted
• 1 tsp vanilla extract
• 250 g strawberries , chopped
• 20 g flaked almonds

Steps

1. Heat the oven to 180C/160C fan/gas 4. Line the holes of a muffin tray with 12 muffin cases. Mix the flour, almonds, sugar, bicarb and a pinch of salt in a large bowl.
2. Whisk the eggs, yogurt, melted butter and vanilla in a jug. Pour the wet ingredients into the dry and mix to a smooth batter, leaving no pockets of flour. Gently fold through half of the chopped strawberries with a spatula.
3. Divide the mixture between the muffin cases (this is easiest to do using an ice cream scoop, if you have one). The cases should be quite full. Put a few pieces of the remaining strawberries on top along with the flaked almonds.
4. Bake in the centre of the oven for 25 mins until risen and golden. Insert a cocktail stick into the palest muffin to check it is cooked through – if there is any wet mixture clinging to it, return to the oven for another 5 mins.
5. Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.