When we first began our baby led weaning journey I was extremely eager to discover the foods that best suited Grace. Initially Grace’s grip would crush most soft foods that were in her teeny tiny hands resulting in a lot more mess than actual eating. Overtime though I was so thrilled to see her master her eating technique and start to devour and really enjoy her food. Along the baby led weaning journey I have discovered some really wonderful foods that make the blw voyage a whole lot easier, one of them being yoghurt muffins. When cut in half muffins are an easy to handle food that easily break off into small enough pieces to be nibbled on and enjoyed. Our favourite yoghurt muffin recipe has only a small amount of sugar, always contains a gigantic serving of fruit and can be whipped up in less than 20 minutes.
Today’s version of our beloved yoghurt muffin was the lovely result of a strawberry surplus. To our usual yoghurt muffin batter I added a punnet of diced strawberries that rippled gorgeous ruby red swirls through the muffin mixture that reminded me of the gorgeous strawberries n cream lollies. And when baked the perfume these little beauties exuded were exactly that, a delightful fragrance of strawberries and cream.
The strawberry muffins begin with hulling and dicing a punnet of strawberries.
Then sift the flour and sugar into a large mixing bowl.
Next the wet ingredients; oil, yoghurt, eggs and vanilla are placed into a jug and whisked to combine.
The wet ingredients are then poured into the dry and mix until just combined. Muffin batters should be lumpy and not over worked, this guarantees light and fluffy muffins.
Add the diced strawberries and gently fold to combine.
Using a ¼ measuring cup, ladle the muffin batter into 12 muffin cases and place in a preheated 180°C (350°F) oven for 15 minutes or until golden and cooked. To test simply press the top of the muffin, if the muffin springs back the muffin is cooked.
Remove from the oven and allow to cool for 5 minutes before removing the muffins from the tray and placing on a wire rack to cool completely.
We enjoyed our muffin with some gorgeously juicy orange wedges and a handful of sultanas.
Strawberry Yoghurt Cake
Adapted from Kayla Marie’s Kitchen
2 cups self-raising flour
½ cup caster sugar
¾ cup (180ml) vegetable oil
1 cup thick natural yoghurt
1 tsp vanilla extract
1 punnet of strawberries, hulled and diced
Preheat oven to 180°C (350°F). Sift flour and sugar into a large mixing bowl. Place the oil, eggs, yoghurt and vanilla in a jug and whisk to combine. Pour wet ingredients into dry and mix until just combined. Add strawberries and gently fold to combine. Using a ¼ measuring cup pour the mixture into a 12 muffin tray lined with papers and bake for 15 minutes or until cooked when tested with a skewer.
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