Bookmark Recipe
Strawberry Muffins
Nutrition per serving
-
kcal303kcal
-
protein8.2g
-
carbs51.2g
Ingredients
- 280g strawberries, hulled and chopped
- 100g plain flour
- 60g butter, melted
- 280g plain Greek yoghurt
- 170g honey
- 60ml milk
- 1 teasp. vanilla extract
- 2 eggs
- 1 teasp. baking powder
- ½ teasp. bicarbonate of soda
- ½ teasp. salt
- 120g whole wheat flour
Main
- 280g strawberries, hulled and chopped
- 100g plain flour
- 60g butter, melted
- 280g plain Greek yoghurt
- 170g honey
- 60ml milk
- 1 teasp. vanilla extract
- 2 eggs
- 1 teasp. baking powder
- ½ teasp. bicarbonate of soda
- ½ teasp. salt
- 120g whole wheat flour
Method
Preheat the oven to Gas Mark 5, 190˚C (375˚F).
Spray a muffin tin with cooking spray or line with paper liners.
Place the chopped strawberries in a bowl and toss gently with 30g of the plain flour. Set aside.
Place the melted butter in a large bowl and add the Greek yoghurt, honey, milk, vanilla and eggs. Whisk together until well combined.
Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Use a rubber spatula to fold in the remaining plain flour and the whole wheat flour. Mix until almost combined.
Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to three days.
The Quality Mark & You
Learn moreMethod
Preheat the oven to Gas Mark 5, 190˚C (375˚F).
Spray a muffin tin with cooking spray or line with paper liners.
Place the chopped strawberries in a bowl and toss gently with 30g of the plain flour. Set aside.
Place the melted butter in a large bowl and add the Greek yoghurt, honey, milk, vanilla and eggs. Whisk together until well combined.
Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Use a rubber spatula to fold in the remaining plain flour and the whole wheat flour. Mix until almost combined.
Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to three days.
