Strawberry and yoghurt breakfast muffins

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Karen's strawberry breakfast muffin recipe is bursting with fresh fruit, with a little luxurious richness coming from the addition of yoghurt.

First published in 2015




Strawberry and yoghurt muffins


Preheat the oven to 200°C/gas mark 6 and line a 12 x hole muffin tin with paper cases
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
Add the sliced/chopped strawberries and mix in gently
Using an ice cream scoop, place one scoop of muffin batter into each paper case
Bake the muffins in the oven for 15 to 20 minutes, or until well-risen, golden brown and cooked all the way through
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
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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