These moist and tasty muffins are made with tangy strawberry yogurt and fresh strawberries. A perfect breakfast treat.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, yogurt, and lemon juice. Combine the flour and baking powder; stir into the yogurt mixture until just blended. Fold in strawberries. Spoon the batter into the prepared muffin cups.
Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in the pan over a wire rack.
Per Serving: 227 calories; protein 4.9g; carbohydrates 32.3g; fat 8.9g; cholesterol 52.2mg; sodium 174.7mg.
The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which not always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.