Use the natural mellow sweetness of in-season strawberries to add sweetness to these muffins. They’re lower in refined sugar than normal muffins as a result
Prep:20 mins
Makes 12
200g self-raising flour50g ground almonds125g golden caster sugar1 tsp bicarbonate of soda3 eggs150g natural yogurt100g butter, melted1 tsp vanilla extract250g strawberries, chopped20g flaked almonds
STEP 1Heat the oven to 180C/160C fan/gas 4. Line the holes of a muffin tray with 12 muffin cases. Mix the flour, almonds, sugar, bicarb and a pinch of salt in a large bowl.STEP 2Whisk the eggs, yogurt, melted butter and vanilla in a jug. Pour the wet ingredients into the dry and mix to a smooth batter, leaving no pockets of flour. Gently fold through half of the chopped strawberries with a spatula.STEP 3Divide the mixture between the muffin cases (this is easiest to do using an ice cream scoop, if you have one). The cases should be quite full. Put a few pieces of the remaining strawberries on top along with the flaked almonds.STEP 4Bake in the centre of the oven for 25 mins until risen and golden. Insert a cocktail stick into the palest muffin to check it is cooked through – if there is any wet mixture clinging to it, return to the oven for another 5 mins.STEP 5Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.
