Strawberry, almond & yogurt muffins
Per serving
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
12 serv.Step-by-step instructions
- 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.
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