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