Strawberry, banana & yoghurt muffins

Prep 20 mins | Cook 25 mins | Serves 12

2 cups self-raising flour
³⁄₄ cup brown sugar
250g strawberries, hulled and chopped
1 very ripe banana, mashed
100g butter, melted and cooled
2 eggs
¹⁄₂ cup buttermilk or milk
¹⁄₂ cup reduced fat natural yoghurt
Icing sugar, for dusting

Step 1 Preheat oven to 180°C/160°C fan-forced. Line a 12 x ¹⁄₂ cup muffin pan with paper cases. Sift flour into a large bowl. Stir in sugar and strawberries. Set aside.

Step 2 Place banana, melted butter, eggs, buttermilk or milk and yoghurt in a jug. Whisk to combine. Using a large metal spoon, stir banana mixture into dry ingredients until just combined. Spoon mixture into prepared pan. Bake for 25 minutes until golden and cooked through. Stand in pans for 10 minutes then transfer to a wire rack to cool. Dust with icing sugar and serve.

Good for you ... Strawberries

A good source of vitamin C which contributes to formation of collagen and thus plays a role in healthy gums, teeth, bones, cartilage and skin.

A source of folate, a B vitamin needed for normal blood formation.

Provide dietary fibre, which is important for the normal functioning of the intestine.

Also contain lutein, one of the carotenoid family that is involved in normal eye health.