Yogurt muffin with strawberries and lemon zest

Ingredients

For 1 serving

• All-purpose flour30 g
• Plain whole-milk yogurt40 g
• Eggs0.5
• Sugar10 g
• Sunflower oil4 g
• Strawberries40 g
• Lemon zest2 g
• Baking powder2 g

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin.
2. Wash and hull the strawberries, pat them dry and cut them into roughly 1 cm dice; wash the lemon and grate the zest, only the yellow part.
3. In a bowl beat the egg with the yoghurt, sugar, sunflower oil and lemon zest using a fork.
4. Fold in the flour and baking powder just until the flour is moistened, then add the strawberries.
5. Spoon into the case and bake for 20–22 minutes, until the muffin is risen and golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.