Ingredients
• 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
Method
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. 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. 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.
