Strawberry yoghurt muffins

• 
  250g strawberries, hulled
• 2 cups wholemeal self-raising flour
• 1/2 cup self-raising flour
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup dried cranberries
• 1 egg, lightly beaten
• 1/4 cup extra-light olive oil
• 1 3/4 cups 98% fat-free strawberry yoghurt
• 1 tablespoon demerara sugar

1. Step 1
   Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Chop half the strawberries. Cut remaining strawberries into wedges.
2. Step 2
   Combine flours, cinnamon, brown sugar and cranberries in a large bowl. Add egg, oil, yoghurt and chopped strawberries. Stir until just combined. Spoon into cases. Press strawberry wedges into tops. Sprinkle with demerara sugar.
3. Step 3
   Bake for 20 to 25 minutes or until browned and firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool. Serve.