Strawberry yogurt muffins

Name: Strawberry yogurt muffins
Ingredients: 250 g flour; 10 g baking powder; 250 g strawberry yogurt; 125 g melted butter; 100 g sugar; 2 eggs

Dessert - Strawberry yogurt muffins by Livia L. - Recipia

I fill the cups only two-thirds full, and the strawberry yogurt muffins rise with tender centers and golden edges. Melted butter and yogurt keep the crumb soft, and the amount of sugar makes them moderately sweet; they're my little boy's favorites, and I serve them cold with coffee once they've cooled completely. Prep: 15 minutes. Cook: 22 minutes. Rest: 20 minutes. Total: 57 minutes. Servings: 12. About 220 kcal and 4 g protein per serving.

Ingredients

250 g flour
10 g baking powder
250 g strawberry yogurt
125 g melted butter
100 g sugar
2 eggs

Preparation

1. Mix the flour and baking powder in a bowl. 2. In another bowl, mix the strawberry yogurt with the melted butter, sugar and eggs. 3. Pour the flour mixture into the yogurt mixture and fold it in. Line a muffin tin with paper cases and fill them two-thirds full. 4. Bake in an oven preheated to 180 °C for 22 minutes, until the muffins are lightly golden on top. 5. Let them cool for 20 minutes before serving.

Notes

Use thick, spoonable strawberry yogurt; drinking yogurt thins the batter and may lengthen the baking time. In mini muffin tins, they bake faster, so check them after 12 minutes; larger tins may need another 3-4 minutes beyond the time in the step. If the yogurt is very sweet, reduce the sugar to 80 g; for a lactose-free version, use lactose-free butter and yogurt in the same quantities. The batter contains gluten, eggs and dairy, including in the lactose-free version. For breakfast, bake them almost an hour before serving so they have time to cool. They go well with a bowl of fresh fruit. Once cooled, keep them in a sealed container in the fridge for up to 3 days.