About this recipe:Very fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavoured strawberry, banana or vanilla yoghurt.
120g plain flour
100g polenta (cornmeal)
100g caster sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
325g chopped fresh strawberries
225g naturally flavoured strawberry yoghurt
4 tablespoons butter, melted
1 egg, lightly beaten
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Lightly grease 12 muffin cups or use paper cases.
In a large bowl, sift together the flour, polenta, sugar, baking powder and salt. In a separate bowl gently toss strawberries in 8 tablespoons of flour mixture.
Whisk yoghurt, melted butter and egg together. Stir the yoghurt mixture into the flour mixture; stir gently just to moisten. Fold in strawberries. Spoon batter into prepared muffin cases.
Bake in preheated oven for 25 minutes, or until a skewer inserted into the centre of a muffin comes out clean.
Lovely - nice and light not overly sweet - if you have a sweet tooth you may want to add more sugar but my family liked them as they were. I wish I had made more as they went very quickly - 31 Mar 2011