Strawberry and yoghurt breakfast muffins
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Ingredients
Metric
Imperial
Strawberry and yoghurt muffins
- 175g of self-raising flour
- 50g of caster sugar
- 2 medium free-range eggs
- 2 tbsp of vegetable oil
- 150ml of natural yoghurt
- 100g of strawberries, hulled and chopped into slices/pieces
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Method
1
Preheat the oven to 200°C/gas mark 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 only 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 the 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
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