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Yogurt muffins with strawberries

Preheat oven to 200°C.

150g yogurt - empty the yoghurt into a bowl then use the same yoghurt pot to measure the following:

3/4 pot caster sugar

1 egg

1/2 pot good quality oil

Mix all together in a bowl and add:

2 pots flour

1 teaspoon baking powder

1/4 teaspoon vanilla extract

additionally: 6 strawberries and almonds slices

Wash, hull and dry 6 strawberries. Then cut the strawberries into quarters and gently combine with mixture in the bowl. Don't over mix the mixture at this stage, just enough to combine.

Spoon into muffin cases or a greased muffin tray, sprinkle the almond slices on the top and bake for 25-30 minutes or until springy on top (bake mini muffins for 12-15 minutes).