Strawberry & poppy seed breakfast muffins

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

Ingreadient

• 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

Step by step

1. 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.
2. 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.
3. 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.