Ingredients
- 310g (2 cups) white flour
- 2 teaspoons of pastry yeast
- 1/2 teaspoon baking soda
- 125g caster sugar
- 250ml (1 cup) natural yogurt
- 80ml (1/3 cup) macadamia oil
- 2 eggs
- 1 tablespoon fresh ginger, finely grated
- 250g strawberries, hulled
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Preparation
To make the strawberry and ginger muffins, preheat the oven to 180C. Line muffin tins with paper cases.
Mix the flour, baking powder, baking soda and 115g of sugar in a large bowl. Make a well in the center.
Whisk the yogurt, oil, eggs and ginger in a jug. Slice 50g of strawberries and set aside. Finely chop the remaining strawberries.
Add the chopped strawberry mixture to the well. Stir until the mixture is smooth (do not overstir the mixture).
Pour the mixture into the prepared muffin tins. Garnish with the reserved strawberry slices.
Sprinkle with the remaining sugar. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the mold for 5 minutes. Transfer the muffins to a rack to cool completely.
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source: Moroccan-cuisine
