Strawberry & poppy seed breakfast muffins

Name: Strawberry & poppy seed breakfast muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Ingredients: 175 g natural yogurt; 2 British Blacktail Medium Eggs, beaten; 100 g unsalted butter, melted and cooled; 1 unwaxed lemon, zest; ½ tsp vanilla bean paste; 175 g Waitrose Duchy Organic Self-Raising Brown Flour; 200 g light brown soft sugar; 50 g ground almonds; 2½ tbsp poppy seeds; 1 tsp baking powder; 275 g strawberries, hulled and roughly chopped; ½ tsp fennel seeds

These fruity muffins are perfect for any time of day – not just for breakfast! – and pack well for picnics too.

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Vegetarian

Makes12
CourseCake
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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175g natural yogurt
2 British Blacktail Medium Eggs, beaten
100g unsalted butter, melted and cooled
1 unwaxed lemon, zest
½ tsp vanilla bean paste
175g Waitrose Duchy Organic Self-Raising Brown Flour
200g light brown soft sugar
50g ground almonds
2½ tbsp poppy seeds
1 tsp baking powder
275g strawberries, hulled and roughly chopped
½ tsp fennel seeds

Preheat the oven to 200ºC, gas mark 6. Line a 12-hole muffin tray with paper muffin cases. In a jug, whisk together the yogurt, eggs, butter, lemon zest and vanilla paste.
In a large bowl combine the flour, sugar, ground almonds, poppy seeds, baking powder and a pinch of salt. Gently stir the contents of the jug into the bowl, taking care not to overmix. Finally, gently fold in ¾ of the strawberries, reserving ¼ for the tops.
Divide the batter between the muffin cases, then sprinkle each with the remaining strawberries and a pinch of the fennel seeds. Bake for 25 minutes, or until well risen and golden. Cool on a wire rack.

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