date:Aug 09, 2013
Ingredients
250g strawberries, hulled
2 cups wholemeal self-raising flour
1/2 cup self-raising flour
1 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup dried cranberries
1 egg, lightly beaten
1/4 cup extra-light olive oil
1 3/4 cups 98% fat-free strawberry yoghurt
1 tablespoon demerara sugar
Method
1. Preheat oven to 190C/170C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Chop half the strawberries. Cut remaining strawberries into wedges.
2. Combine flours