Name: Strawberry, almond & yogurt muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 12
Ingredients: 200g self-raising flour; 50g ground almonds; 125g golden caster sugar; 1 tsp bicarbonate of soda; 3 eggs; 150g natural yogurt; 100g butter melted; 1 tsp vanilla extract; 250g strawberries chopped; 20g flaked almonds

Strawberry, almond & yogurt muffins

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

45 min total 20 min prep 25 min cook Makes 12 237 cal

Instructions

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1 Heat 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.
2 Whisk 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.
3 Divide 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.
4 Bake 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.
5 Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.