Strawberry, almond & yogurt mu ns

These are lower in refined sugar than normal muffins, using the natural mellow sweetness of in-season strawberries.

MAKES 12 PREP 20 mins COOK 25 mins EASY V

200g self-raising lour 50g ground almonds 125g golden caster sugar 1 tsp bicarbonate of soda 3 eggs

150g natural yogurt 100g butter, melted

1 tsp vanilla extract 250g strawberries, chopped 20g laked almonds

1 Heat the oven to 180C/160C fan/ gas 4. Line the holes of a mu n tray with 12 mu n cases. Mix the flour, almonds, sugar, bicarb and a pinch of salt in a large bowl.

2 Whisk the eggs, yogurt, melted butter and vanilla in a jug. Pour the wet ingredients into the dry and mix to a smooth batter, leaving no pockets of flour. Gently fold through half of the chopped strawberries with a spatula.

3 Divide the mixture between the mu n cases (this is easiest to do using an ice cream scoop, if you have one). The cases should be quite full. Put a few pieces of the remaining strawberries on top along with the flaked almonds.

4 Bake in the centre of the oven for 25 mins until risen and golden. Insert a cocktail stick into the palest mu n to check it is cooked through – if there is any wet mixture clinging to it, return to the oven for another 5 mins.

5 Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.

PER SERVING 237 kcals • fat 12g • saturates 5g • carbs 26g • sugars 13g • ibre 1g • protein 6g • salt 0.6g