• STEP 1

    Heat the oven to 180C/160C fan/gas 4. Line the holes of a muffin tray with 12 muffin cases. Mix the flour, almonds, sugar, bicarb and a pinch of salt in a large bowl.

  • STEP 2

    Whisk the eggs, yogurt, melted butter and vanilla in a jug. Pour the wet ingredients into the dry and mix to a smooth batter, leaving no pockets of flour. Gently fold through half of the chopped strawberries with a spatula.

  • STEP 3

    Divide the mixture between the muffin cases (this is easiest to do using an ice cream scoop, if you have one). The cases should be quite full. Put a few pieces of the remaining strawberries on top along with the flaked almonds.

  • STEP 4

    Bake in the centre of the oven for 25 mins until risen and golden. Insert a cocktail stick into the palest muffin to check it is cooked through – if there is any wet mixture clinging to it, return to the oven for another 5 mins.

  • STEP 5

    Leave to cool on a wire rack for 10 mins. Will keep in an airtight container for up to three days.

Goes well with


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