Waitrose and Partners
Strawberry & poppy seed breakfast muffins

Strawberry & poppy seed breakfast muffins

These fruity muffins are perfect for any time of day – not just for breakfast! – and pack well for picnics too.

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  • Makes12
  • CourseCake
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins
  • Pluscooling

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  • 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
  • tbsp poppy seeds
  • 1 tsp baking powder
  • 275g strawberries, hulled and roughly chopped
  • ½ tsp fennel seeds


  1. 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.

  2. 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.

  3. 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.


Typical values per item when made using specific products in recipe


1,046kJ/ 250kcals



Saturated Fat












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