Strawberry & Mango Muffins

Makes: 12

Ingredients:

2 1/2 cups gluten free self-raising flour (I use White Wings)

1/4 cup raw sugar

3/4 cup low-fat natural yoghurt
¼ cup lactose free milk (I use Pauls Zymil low fat milk)

1/4 cup olive oil

1 egg

250g punnet strawberries, washed, coarsely chopped

1 small mango, peeled, sliced

Method

1.      Preheat oven to 200°C/180°C fan-forced. Line muffin pan with paper cases or baking paper.

2.      Combine flour and sugar in a bowl. Whisk milk, yoghurt, oil and egg together in a jug. Stir wet mixture into flour mixture until just combined (mixture should still be lumpy). Fold in strawberries and mango. Place a small amount of strawberries into muffins cases, spoon into mix into muffin cases. Top with mango.

3.      Bake for 25 minutes or until the muffin bounces back quickly after being pressed. Stand in pan for 5 minutes. Place on a wire rack to cool.