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Ingredients
175g natural yogurt
2 British Blacktail Medium Eggs, beaten
100g unsalted butter, melted and cooled
1 unwaxed lemon, zest
½ tsp vanilla bean paste
175g Waitrose Duchy Organic Self-Raising Brown Flour
200g light brown soft sugar
50g ground almonds
2½ tbsp poppy seeds
1 tsp baking powder
275g strawberries, hulled and roughly chopped
½ tsp fennel seeds
Method
Preheat the oven to 200ºC,
gas mark 6. Line a 12-hole
muffin tray with paper muffin
cases. In a jug, whisk together
the yogurt, eggs, butter,
lemon zest and vanilla paste.
In a large bowl combine the
flour, sugar, ground almonds,
poppy seeds, baking powder
and a pinch of salt. Gently stir
the contents of the jug into
the bowl, taking care not to
overmix. Finally, gently fold
in ¾ of the strawberries,
reserving ¼ for the tops.
Divide the batter between
the muffin cases, then sprinkle
each with the remaining
strawberries and a pinch of
the fennel seeds. Bake for
25 minutes, or until well
risen and golden. Cool on
a wire rack.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,046kJ/ 250kcals
Fat
12g
Saturated Fat
503g
Carbohydrates
29g
Sugars
19g
Fibre
2.1g
Protein
5.7g
Salt
0.3g
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Everyday value
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Quantity of Essential Greek Style Natural Yogurt in trolley 0