Fresh straberries are available all year round, but you can use frozen straweberries if you prefer. Fresh strawberries do work bette than frozen, as frozen berries tend to sink to the base of the muffins during baking.
- 2 eggs
- 1/4 cup low fat natural yoghurt
- 1/2 cup sugar
- 3 tbsp. butter, melted (or light marg spread)
- 1 cup plain flour
- 1 tsp. baking powder
- 1 tsp. bi-carb soda
- 3 tbsp. low fat milk, heated in a cup
- 1/4 cup almond meal
- 3 tbsp. wheat germ
- 1/2 cup strawberries, sliced & extra for top of muffin
- Preheat oven to 180c.
- In a large mixing bowl place sift flour and baking powder together then add sugar, almond meal, wheat germ into bowl and mix with a wooden spoon.
- Melt butter and add to dry mix, stir. Add eggs, one at a time, stir with a wooden spoon.
- Add yoghurt, mix in. Heat milk for 30 seconds in microwave, then add the bi-carb soda, this will foam, then add it to the mix.
- Now add your sliced strawberries and gently fold in.
- Add patty pans to your muffin tin then spoon in mixture. Add a sliced strawberry on the top.
- Bake for 25 minutes, check with a skewer if cooked.
- Take out, let sit for 5 mins then place on wire rack to cool.
Servings: 9 Serving size:62g
|Average Serve||Average 100g|
|Energy||453 kJ||731 kJ|
|108 Cal||175 Cal|
|Protein||5.2 g||8.3 g|
|Fat, total||4.1 g||6.6 g|
|- Saturated||0.9 g||1.5 g|
|Carbohydrate||12.3 g||19.8 g|
|- Sugars||1.8 g||2.8 g|
|Sodium||266 mg||429 mg|
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