I’m always looking for ways to lighten up the sugar and fat content, especially in cakes. Enter these healthier wholemeal strawberry Greek yoghurt muffins.
I love strawberries in baking, not only for their vibrant colour as in my strawberry galettes but also for their irresistible sweetness.
I pushed small pieces of strawberry into the top of each muffin before they were cooked, but you could easily stir them into the batter (and maybe use more) if you preferred.
And how pretty do they look? Healthier muffins do not need to mean boring, tasteless muffins. Do they?
The measurements below made nine lovely sized muffins – you could always double up if you needed more!
- 125 g (1 cup) wholemeal flour
- 45 g (1/4 cup) brown cane sugar
- 1 teaspoon vanilla sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 egg
- 30 g (2 tablespoons) butter (melted)
- 75 ml (1/3 cup) milk
- 2 tablespoons Greek yoghurt
- 5-6 chopped strawberries (with extra for decoration)
- icing sugar (for decoration - optional)
Pre-heat the oven to 190°C (375°F) and prepare muffin tins.
Melt the butter and allow to cool slightly. Beat the egg in a bowl and add the milk, yoghurt and cooled butter and mix well to combine.
In a separate bowl mix the flour, baking powder, baking soda, vanilla sugar and sugar. Gently add the dry ingredients to the wet and stir until just combined.
Pour the batter into the prepared tin or cases and gently push several strawberry pieces into each muffin.
Bake for around 18-22 minutes until an inserted skewer comes out clean. Leave on a wire rack to cool and then sprinkle with icing sugar. Enjoy!