Mini strawberry yoghurt muffins
These mini strawberry yoghurt muffins are the kind of bite-sized bake you'll want to keep on permanent rotation. Made with whole wheat flour, Greek yoghurt, and PACK'D Organic Strawberries straight from the freezer, they come together in just 20 minutes with minimal faff.
Light, fluffy, and naturally sweetened with maple syrup or honey, these are brilliant for lunchboxes, weekend baking with kids, or simply keeping a batch in the Tupperware for when you need something wholesome and satisfying.
Makes 24 mini muffins
Mini muffin size cups 1.8 x 0.7 inches
- Prep 5 mins
- Cook 15 mins
- Total 20 mins
Storage: Tupperware for 2-3 days
Ingredients
- 110g WHITE WHOLE WHEAT FLOUR
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 120g GREEK YOGHURT
- 2 tbsp WHOLE MILK or ALMOND MILK
- 1 EGG, lightly beaten
- 2 tbsp COCONUT OIL, olive oil or BUTTER, melted and cooled
- 2 tbsp maple syrup or honey
- 1/2 tsp vanilla extract
- 80g PACK’D Organic Strawberries, thawed and pressed very dry on kitchen paper to remove excess water
- 1/2 tsp lemon zest
* Allergens in BOLD CAPITALS
Method
Preheat oven to 375F / 190C / 170 fan.
In a large bowl, stir together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Combine the dry and wet ingredients and stir to combine with a spatula. Don’t over mix. The less you stir the mixture, the lighter and fluffier your muffins will be. Stir through strawberries.
Divide batter evenly into greased mini muffin cases.
Bake for 12-15 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
