Strawberry yogurt muffins

Ingredients for 1 servings:

• 120 g butter or margarine
• 120 g sugar
• 2 eggs
• 150 g yogurt (strawberry)
• 70 ml milk
• 250 g flour
• 1 tbsp baking powder
• ½ tsp cinnamon powder
• 1 lemon(s), untreated
• 200 g strawberries
• Fat, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For 12 muffins

Melt butter or margarine. In a bowl, mix the cooled butter or margarine, sugar, eggs, yogurt, and milk until well combined. In a second bowl, combine the flour, baking powder, and cinnamon. Wash the lemon with hot water, dry it, zest it, and juice the fruit. Wash, hull, and chop the strawberries. Mix the lemon juice and zest into the strawberries. Preheat the oven to 200°C. Slowly stir the yogurt-milk mixture into the flour mixture, just enough to combine all the ingredients. Then carefully fold the strawberries into the batter. Grease a muffin tin or line the holes with paper baking cups. Fill the holes about two-thirds full with batter. Place the tin in a preheated oven (180°C fan/gas mark 3-4) and bake the muffins for 25-30 minutes, until the tops crack. Remove the tin from the oven and let the muffins rest for 5 minutes. Then remove from the molds and let cool on a wire rack.