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Double Strawberry Muffins
Rating:
Created by:
QAST
Prep time
20 mins
Cook time
18 – 20 minutes
Serves
15 - 18
- Naomi Blines
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Ingredients
2cupsstrawberry yoghurt, low fat
3wholeeggs, large, lightly whisked
1/3cupolive oil
1tspvanilla extract
1Tblspbaking powder
½ tspbaking soda
¾ cupsugar
2cupswholemeal flour
1cupstrawberries, fresh, sliced or diced, see variations below.
Method
- Preheat oven to 190 degrees C.
- Take ¼ cup of the allocated flour and place in ziplock bag with sliced/diced strawberries. Gently shake to coat strawberries with flour.
- Lightly spray muffin pan with non-stick cooking spray and line with paper liners.
- In a large mixing bowl, combine wet ingredients (yogurt, eggs, oil, and vanilla extract) until smooth.
- Add the dry ingredients (baking powder, baking soda, sugar and remaining flour) to the mixture. Stir until just combined. If mixture is dry, add a splash more olive oil or yoghurt.
- Gently fold strawberries and flour from ziplock bag into the batter.
- Portion the batter into your prepared muffin pan, filling each liner or muffin cavity until ⅔ full.
- Place in oven and bake for 18 – 20 minutes or until cooked. Cool prior to service.
Recipe description
Using both strawberries AND strawberry yoghurt gives these muffins an extra berry flavour. This recipe could easily be added to your breakfast, lunch or catering menu.
Variations
- If using a standard 12-cup muffin pan, consider dicing your strawberries into smaller pieces as this will give your muffins a better consistency. If using a larger muffin size, sliced strawberries work well.
- Using 1 cup of wholemeal and 1 cup of plain flour can make the texture of these muffins ‘lighter’, making it more appealing for some kids.
- Can be made ahead and frozen in individual portions.
- Use frozen strawberries if not in season.
- Use this recipe as a base for other berry or fruit muffins including passionfruit, mango …. the options are endless!
