Strawberry and yoghurt breakfast muffins

8
30 minutes

Ingredients

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

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