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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

Method

  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.

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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