ingredients
310g (2 cups) white flour
2 teaspoons yeast pastry
1/2 teaspoon baking soda
125g caster sugar
250ml (1 cup) plain yogurt
80ml (1/3 cup) of macadamia oil
2 eggs
1 tablespoon fresh ginger, grated
250g strawberries, hulled
Preparation
To achieve the muffins with strawberry and ginger, preheat the oven to 180C. Crouch muffin tins with paper trays.
Combine flour, baking powder, baking soda and sugar in large bowl 115g. Make a well in center.
Whisk the yogurt, oil, eggs and ginger in a jug. 50g slice of strawberries and set aside. Finely chop the remaining strawberries.
Add the mixture to the chopped strawberries well. Stir until the mixture is smooth (do not stir the mixture).
Pour mixture into prepared muffin cups. Garnish with slices of strawberries reserved.
Sprinkle with remaining sugar. Bake for 25 minutes or until a toothpick inserted in center comes out clean.
Let cool in pan for 5 minutes. Transfer the muffins to a rack to cool completely.
