Monday, March 31, 2014

  • 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

  1. Step 1
    Preheat oven to 200°C. Spray ten 80ml (1/3-cup) capacity muffin pans with olive oil spray to lightly grease.
  2. Step 2
    Sift the flour into a large bowl. Stir in the sweetener and strawberry. Make a well in the centre.
  3. Step 3
    Combine the yoghurt, oil and egg in a large jug. Pour into the centre of the flour mixture. Stir until just combined.
  4. Step 4
    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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