Little Yeo Strawberry Muffins

These lovely little muffins are made with Little Yeos strawberry fromage frais. They are full of fibre, rich in nutrients and taste delicious.

This recipe was created in partnership with Little Cook’s Co using a mixture of flours. If you’d prefer, you can replace some or all of these flours with a wholemeal or plain flour of your choice.

  • 40 mins
  • Serves 12
  • Beginner

Ingredients

120g dates

100ml hot water

180g strawberries

90g Little Yeo strawberry yogurt (2 pots)

15ml olive oil

1 egg

100ml milk

20g honey

80g oat flour

80g brown rice flour

80g teff flour

5g bicarbonate of soda

Method

  1. Preheat the oven to 170c (190c if not fan assisted).
  2. Pop the dates in a blender with 100ml of hot water and leave aside to soften.
  3. While the dates are softening, carefully chop up your strawberries into small pieces and set aside for later.
  4. Add the Little Yeo’s strawberry yogurt and olive oil to the blender with the dates and water and blend until smooth
  5. Next, crack an egg into a large mixing bowl and whisk together with the milk and honey.
  6. Add the date mixture (made in step 4) to the mixing bowl and mix.
  7. Sieve all the dry ingredients in, plus your chopped strawberries, and mix again until fully combined.
  8. Grease your muffin tray or line it with silicone muffin holders.
  9. Spoon a tablespoon of the mixture into each hole until it has all been used up.
  10. Pop in the oven for 20-25 minutes until the muffins are firm and allow to cool before gobbling! If you didn’t use silicone muffin cases then gently slide a knife around the edges of each muffin before removing them from the tray.

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