Ingredients
- ½ cup polyunsaturated margarine
- ½ cup sugar
- 2 eggs
- 1 cup reduced fat strawberry yoghurt
- 1 large punnet strawberries, chopped
- Grated rind and juice of 1 large lemon
- 1 ½ cups self raising flour, sifted
- 1 cup wholemeal self raising flour, sifted
Method
- Preheat oven to 180°C and grease or line a mini muffin tray
- Blend the margarine and sugar in a bowl
- Beat in the eggs and yoghurt
- Fold in the chopped strawberries, lemon juice and rind
- Very carefully fold in the flour to avoid squashing the strawberries
- Place in muffin tray and bake for 15-20 minutes.
Method
Other fresh berries such as raspberries, boysenberries or blackberries could be substituted for strawberries. If using frozen berries add after step four and avoid over mixing.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Weight | 57g | 100g |
| Energy | 479kJ | 843kJ |
| Protin | 3g | 5.3g |
| Total fat | 3.8g | 6.6g |
| Saturated fat | 0.94g | 1.7g |
| Carbohydrate | 17g | 29.5g |
| Sugars | 6.6g | 11.6g |
| Dietary Fibre | 1.3g | 2.2g |
| Sodium | 104mg | 184mg |
