This strawberry yogurt muffin recipe comes together quickly and is packed with the delicious taste of strawberries, from the fresh fruit to strawberry-flavoured yoghurt! Keep the muffins in an airtight container at room temperature for 1 - 2 days, or in the refrigerator 3 - 4 days.

Makes 13 – 16 muffins

Ingredients:

• 1 ¾ cups all-purpose flour
• ¼ cup sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup Jogobella Strawberry yoghurt
• 1 egg
• 4 tablespoons unsalted butter, melted
• 1 cup roughly chopped fresh strawberries

Method:

• Heat the oven to 200ºC. Line a muffin pan with paper liners, or spray with non-stick cooking spray.
• In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, baking soda and salt.
• In a small bowl, whisk together yoghurt, egg and melted butter, then add to dry ingredients.
• Stir until well combined.

Fold in strawberries. Fill muffin cups ¾ full, then bake for about 20 minutes until golden brown on top.