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
The preparations
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
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.
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
Spoon the batter into the moulds.
Bake the muffins for 20-25 minutes.
Until the muffins are puffed and golden brown.
Let the muffins cool on a wire rack.
Delicous and cozy, Happy Sunday!