Photography by Mark O'Meara |
Makes: 10
Time to prep: 10 minutes
Time to cook: 25 minutes
Ingredients
- Light olive oil spray
- 225g (1 1/2 cups) self-raising flour
- 1/2 cup Splenda sweetener
- 1 x 250g punnet strawberries, washed, hulled, coarsely chopped
- 200g (3/4 cup) low-fat natural yoghurt
- 60ml (1/4 cup) light olive oil
- 1 egg, lightly whisked
Method
- Preheat oven to 200°C. Spray ten 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.
- Sift the flour into a large bowl. Stir in the sweetener and strawberry. Make a well in the centre.
- Combine the yoghurt, oil and egg in a large jug. Pour into the centre of the flour mixture. Stir until just combined.
- Divide the mixture evenly among the prepared pans. Bake for 25 minutes or until a skewer inserted into the centres comes out clean. Turn onto a wire rack to cool.
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