Bord Bia is encouraging consumers to ‘ Celebrate Strawberry Season’ and to enjoy tasty strawberries as a snack or in a delicious summer-fresh dish. Locally grown strawberries are naturally sweet which makes them the ideal healthy alternative snack for all ages! Just 7 strawberries (80g ) are one of your five a day, contain as little as little as 20 calories and are jam packed with fibre.
Strawberries are versatile and can be enjoyed in many different ways. As a healthy breakfast topping with oats or yoghurt; chopped up in a salad for lunch, in school lunchboxes or in place of sugary alternatives for a healthy dessert.
Strawberry Muffins
Serves: 12 people
Cooks in: 40 mins
Ingredients
280g strawberries, hulled and chopped
100g plain flour
60g butter, melted
280g plain Greek yoghurt
170g honey
60ml milk
1 teasp. vanilla extract
2 eggs
1 teasp. baking powder
½ teasp. bicarbonate of soda
½ teasp. salt
120g whole wheat flour
Method
Preheat the oven to Gas Mark 5, 190?C (375?F ).
Spray a muffin tin with cooking spray or line with paper liners.
Place the chopped strawberries in a bowl and toss gently with 30g of the plain flour. Set aside. Place the melted butter in a large bowl and add the Greek yoghurt, honey, milk, vanilla and eggs. Whisk together until well combined. Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Use a rubber spatula to fold in the remaining plain flour and the whole wheat flour. Mix until almost combined.
Fold in the strawberries until just combined. Scoop the batter into the prepared muffin tin wells.
Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to finish cooling.
Store in an airtight container at room temperature for up to three days.
