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Strawberry and Yogurt Breakfast Muffins

By Karen Burns-Booth •


Did you know that 7.4 million pots of yogurt are eaten each day in Britain? Why not try this alternative way to enjoy them at breakfast to celebrate the first ever Yogurt Week.


The UK has a new “foodie week” – the FIRST ever Yogurt Week runs from 19th - 25th May! Personally, I am surprised that this popular foodstuff has not been celebrated before as a National ingredient week, as it is one of our most popular items on our weekly shopping list, with over 2.7 billion pots of yogurt being purchased in the last year, that’s 86 every second of every day, which means 7.4 million pots of yogurt are consumed every day!

More fun facts about this essential ingredient can be found here, Fun Facts about Yogurt, and here’s another fact I want to share with you today, the most popular flavour big pot yogurt is Strawberry with over 52m pots sold in the last year – which leads me nicely on to my recipe for today, Strawberry & Yogurt Breakfast Muffins, a breakfast muffin (aka bun!) that are made with fresh strawberries and yogurt, for your morning strawberry yogurt with a twist! These are easy to make and would be welcome additions when packed in to the office (or school) lunchbox too.

This recipe is based loosely on these  Strawberry Fair Yoghurt Cupcakes, but with less sugar, plain yogurt and fresh strawberries, as well as no icing of course! They make a lovely variation on your morning yogurt and fresh fruit and any that aren’t devoured on the day can be frozen for future delectation. All that is needed is a freshly drawn pot of tea, or some fresh coffee and a glass of fruit juice to set you up for the day, and these CAN be made with gluten free flour, as my friend tested the recipe for me and they turned out beautifully.


Before I share the recipe below, here are a few more historical facts and figures about yogurt:

It is thought that humans first made yogurt between 5,000 and 10,000 years ago. It originated, perhaps by accident, as a way of preserving milk.

It is believed that yogurt has been used as a skin cleanser or moisturiser since 2,000 BC.

The word yogurt may come from a Turkish word meaning to curdle or to thicken.

Genghis Khan, the founder of the Mongol Empire is reputed to have fed his army on 'kumis' – a fermented milk drink that was a staple of the Mongolian diet and that he believed made his warriors brave.

At the end of the nineteenth century, Elie Metchnikoff, a Russian scientist who worked at the Pasteur Institute, Nobel Prize in Medicine in 1908, first published theories about the potential benefits of yogurt.


I hope you enjoy the recipe and let me know in the comments section what your favourite yogurt recipe or flavour is – I’d love to see if strawberry REALLY is the most popular flavour!

Oh yes, for all you budding food stylists and photographers out there, if you fancy winning a £1,000 cash prize package, then just pop over for all the details here: The Yogurt Council’s ‘Search for a Food Stylist’ competition.


Strawberry & Yogurt Breakfast Muffins


(Makes between 9 and 12 muffins or large buns)

Ingredients

175g self raising flour
50g caster sugar
2 large free-range eggs, beaten
2 tablespoons rapeseed or vegetable oil
150mls plain natural yogurt
100g fresh strawberries, hulled and chopped into slices/pieces

 
 

Method

1. Pre-heat oven to 200C/400F/Gas 6 and line a 12 x hole muffin tin with paper cases.

2. Place all of the ingredients, except the strawberries in a bowl and mix with a wooden spoon, until JUST amalgamated, do NOT over mix or whisk.

3. Add the sliced/chopped strawberries and mix in gently.

4. Using an ice cream scoop, place one scoop of muffin batter into each paper case.

5. Bake the muffins in a pre-heated oven for 15 to 20 minutes, or until well risen, golden brown and cooked all the way through.

6. Remove the muffins from the oven and allow to cool for a few minutes before easing them out of the pan and allowing to cool completely on a wire rack.


For more delicious yogurt recipes visit Great British Chefs collection.

 

Comments

Heather
Do you know how many calories are in these? Could they be made without sugar? Thanks!
27 May 2014
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Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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