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Strawberry muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Strawberry-filled pastries oozing with sweetness.
Ingredients:
  • Light olive oil spray
  • 225g (1 1/2 cups) self-raising flour
  • 125.00 gm Splenda sweetener
  • 1 x 250g punnet strawberries, washed, hulled, coarsely chopped
  • 200g (3/4 cup) low-fat Greek-style yoghurt
  • 60ml (1/4 cup) light olive oil
  • 1 egg, lightly whisked
Instructions:
  • Preheat the oven to 200°C and lightly grease ten 80ml (1/3-cup) capacity muffin pans with olive oil spray.
  • In a large bowl, combine the sifted flour, sweetener, and strawberries, creating a well in the center.
  • In a large jug, whisk together the yogurt, oil, and egg. Pour this mixture into the center of the flour. Gently stir until just combined.
  • Distribute the mixture evenly into the pans, bake for 25 minutes, or until a skewer comes out clean when inserted in the centers. Cool on a wire rack.

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