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There are Strawberry Muffins

for Sunday Breakfast
Breakfast, Spring, With fresh fruit, and Muffins
Aardbeien muffins sidepic

Shopping list                        
200g self-raising flour                        
100g caster sugar                            
a pinch of salt    
grated zest of an organic lemon                        
1 free range organic egg
125ml plain organic yogurt
100g butter, melted
200g fresh strawberries

Aardbeien muffins sidepic

The preparations

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Scrub the lemon firmly and grate the zest finely.

Wash the strawberries, remove the huls and cut into pieces.

Place 10 paper cases in a cupcake baking tin.

Melt the butter in a saucepan on low heat.

How to bake Strawberry Muffins

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Place flour, sugar, salt and lemon zest in a big bowl.

Stir it all together then set the bowl aside.

Beat the egg until frothy and loose in another bowl.

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Beat the yogurt and melted butter into the egg.

Now add the wet to the dry ingredients.

Fold it gently in until you have a smooth batter.

Gently fold the strawberries into the batter.

Preheat the oven to 200°C / 180°C Fan

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Spoon the batter into the moulds.

Bake the muffins for 20-25 minutes.

Until the muffins are puffed and golden brown.

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Let the muffins cool on a wire rack.

Delicous and cozy, Happy Sunday!