Strawberry yogurt muffins
I always get excited when I find something my Mum really enjoys and asks me to make again, believe me there have not been many! So when I got to use yogurt (tick) in some muffins (tick) and some coconut (tick) I was very positive as each of these things she enjoys. I must admit though my Mum is obsessed with yogurt, and in these muffins it gives them quite a sour flavour which is beautiful with the fruit and coconut, but can I just set a scene? My Mum puts yogurt on nearly everything she eats, any rice dish, salads, even once she put it with Osso Bucco despite my pleads to tell her not to ruin my rich 4 hour slow cooked meal. She continued with happiness. I have accepted it now, but if it floats your boat then why not enjoy it with as much as you can. No that does not mean pouring nutella over everything to make it taste better, but it probably would!
It is an easy one bowl recipe which is quite foolproof, once you cream the butter you just throw it all in and mix. It is not restricted to strawberries either, I have used blueberries which are also a great mix with the coconut but any seasonal fruit would work well. Apart from the complete easiness of this recipe is the texture. They turn out so soft and fluffy, I was surprised to see how well they keep after couple of days, they are still extremely moist.
Strawberry Yogurt Muffins
1/2 cup sugar
3/4 cup natural Greek yogurt
1 cup shredded coconut
1/2 cup milk
2 cups SR flour
1 punnet strawberries chopped (or 1 1/2 cup blueberries)
1) Preheat oven to 180 degrees.
2) Cream sugar and butter. Remove from mix master and stir in the yogurt, milk and eggs until well combined.
3) Add coconut and fruit and mix well then add the flour and mix until just combined. It should be quite a wet mixture so if it is too dry add some more yogurt.
4) Bake for 25 minutes or until cooked through.