I always love getting involved in cookery challenges so when Chobani invited me to join in with their #CHObrunch challenge and sent me through a selection of their fat-free yogurts, I put my thinking cap on and came up with these Strawberry Yogurt Muffins. They're packed with real fruit and aren't overly sweet so they're ideal as brunch food.
Strawberry Yogurt Muffins
250g strawberries, hulled and chopped
350g self-raising flour
100g brown sugar
100g dried cranberries
1 egg, lightly beaten
30g olive oil
2 x 170g Chobani fat-free strawberry Greek yoghurt
some demerara sugar to sprinkle on top
Preheat oven to 190°C.
Combine flour, brown sugar and cranberries in a large bowl. Add egg, oil, yogurt and most of the chopped strawberries. Stir until just combined. (Add a splash of milk if the mixture is too dry.)
Spoon the mixture into muffin cases. Press the rest of the strawberry pieces onto the tops and sprinkle with demerara sugar.
Bake for 25 to 30 minutes or until browned and firm to touch. Leave to stand for 5 minute then transfer to a wire rack to cool.
for more information and to find out who wins the challenge, follow them on twitter @Chobani_UK
Disclosure : I received a selection of Chobani products and some baking goodies in order to take part in the #CHObrunch challenge.
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