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Strawberry yoghurt muffins

  • 0:25 Prep
  • 0:25 Cook
  • Makes 12

Ingredients

  • 250g strawberries, hulled
  • 2 cups wholemeal self-raising flour
  • 1/2 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup dried cranberries
  • 1 egg, lightly beaten
  • 1/4 cup extra-light olive oil
  • 1 3/4 cups 98% fat-free strawberry yoghurt
  • 1 tablespoon demerara sugar

Method

  • 1
    Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Chop half the strawberries. Cut remaining strawberries into wedges.
  • 2
    Combine flours, cinnamon, brown sugar and cranberries in a large bowl. Add egg, oil, yoghurt and chopped strawberries. Stir until just combined. Spoon into cases. Press strawberry wedges into tops. Sprinkle with demerara sugar.
  • 3
    Bake for 20 to 25 minutes or until browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.

Source: taste.com.au

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