Strawberry muffins
7
Points®
Total time: 40 min • Prep: 10 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
These muffins are light and fluffy yet moist thanks to juicy strawberries and yoghurt
Ingredients
White self-raising flour
1 cup(s), (150g)
Fruit flavoured yoghurt, low-fat, added sugar
150 g, strawberry
Plain flour
1 cup(s), (150g)
Caster sugar
½ cup(s), (110g)
Vegetable oil
¼ cup(s), (60ml)
Skim milk
½ cup(s), (125ml)
Egg(s)
2 medium, lightly beaten
Vanilla bean paste
1 tsp
Fresh strawberries
200 g, hulled, diced
Instructions
1
Preheat oven to 190°C. Line a 12-hole,1/3-cup capacity muffin pan with baking paper or paper cases.
2
Mix the combined flour and sugar in a large bowl. Make a well in the centre. Whisk the oil, milk, yoghurt, egg and vanilla in a jug until combined. Stir into the flour mixture until combined. Fold in the strawberry.
3
Spoon the mixture into the cases. Bake for 25 minutes or until golden and just firm to touch. Set aside in the pan for 5 minutes to cool slightly before transferring to a wire rack.
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