Makes 12
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  1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  2. Spray a muffin tin with cooking spray or line with paper liners.
  3. Place the strawberries in a bowl and toss gently with 30g of the plain flour. Set aside.
  4. Place the melted butter in a large bowl and add the yoghurt, honey, milk, vanilla and eggs. Whisk together.
  5. Add the baking powder, bicarbonate of soda and salt. Whisk until well combined. Use a rubber spatula to fold in the remaining plain flour along with the whole wheat flour. Mix until just incorporated.
  6. Fold in the strawberries. Scoop the batter into the prepared muffin tin.
  7. Bake for 16-18 minutes or until a skewer inserted into the centre of a muffin comes out clean. Allow the muffins to cool in the pan for five minutes, then transfer to a wire rack to finish cooling.
  8. Store in an airtight container at room temperature for up to three days.

Nutrition Facts

Per Serving: 303kcals, 8g fat (4.3g saturated), 51.2g carbs (14g sugars), 8.2g protein, 5.9g fibre, 0.192g sodium

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