Strawberry Yoghurt Muffins

Strawberry Yoghurt Muffins


92 people made this

This recipe makes deliciously fruity muffins. You may substitute raspberries or blueberries for the strawberries if you wish, and experiment with the flavours of yoghurt.

Shelley Albeluhn

Serves: 12 

  • 1 cup (125g) plain flour
  • 3/4 cup polenta
  • 1/2 cup (125g) white sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups chopped fresh strawberries
  • 200g naturally flavoured strawberry yoghurt
  • 65g butter, melted
  • 1 egg, lightly beaten

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat oven to 180C. Lightly grease the cups of a muffin tray or use paper liners.
  2. In a large bowl, sift together the flour, polenta, sugar, baking powder and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  3. Whisk yoghurt, melted butter and egg together. Stir the yoghurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

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