Strawberry Muffins
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.
9
Serves
108
Calories
5.2g
Protein
62g
Serving Size
Ingredients
- 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
Method
- 1Preheat oven to 180c.
- 2In 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.
- 3Melt butter and add to dry mix, stir. Add eggs, one at a time, stir with a wooden spoon.
- 4Add 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.
- 5Now add your sliced strawberries and gently fold in.
- 6Add patty pans to your muffin tin then spoon in mixture. Add a sliced strawberry on the top.
- 7Bake for 25 minutes, check with a skewer if cooked.
- 8Take out, let sit for 5 mins then place on wire rack to cool.