Strawberry muffins

• 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.