Strawberry muffins with oil and yoghurt

Published on 12 May 2023

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Delicious, soft and fragrant. Use lactose-free yoghurt if needed. They are delicate and do not keep long, but will disappear quickly anyway.

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INGREDIENTS FOR 12 MUFFINS

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I wash and hull the strawberries.

I finely dice them.

I break eggs into a bowl and add sugar and vanilla extract.

I beat until pale and frothy, then drizzle in vegetable oil.

I add yoghurt, citrus for me, and continue beating.

I sift flour and baking powder and beat them into the mixture.

I line a muffin tin with paper cases and put a tablespoon of batter in each.

I add about half the diced strawberries.

I divide the remaining batter between the cases and add the remaining strawberries.

I sprinkle sugar on top.

I bake at 180°C for 20 minutes and test with a skewer.

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