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
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 200g self-raising flour
- 50g ground almonds
- 125g golden caster sugar
- 1tsp bicarbonate of soda
- 3eggs
- 150g natural yogurt
- 100g butter , melted
- 1tsp vanilla extract
- 250g strawberries , chopped
- 20g flaked almonds
Instructions
Step 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.Step 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.Step 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.Step 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.Step 5
Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.