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Brunch recipes

Baked breakfast omelette

25 minutes

Yoghurt muffins with warm sticky strawberry preserve

Serves Makes 10

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

240 g cake flour
4 t baking powder
1/2 t salt
125 g butter, chilled, plus extra for greasing
2 extra-large free-range eggs
1 cup plain yoghurt
Crème fraîche, for spreading

For the sticky strawberry preserve, mix:

1/2 cup strawberry jam, melted
400 g strawberries, hulled and sliced

Method

Preheat the oven to 220°C.

Sift the flour with the baking powder and salt. Grate in the butter and lightly rub together until the mixture resembles breadcrumbs. Beat the eggs with the yoghurt and stir into the flour mixture with a large fork until just combined to form a lumpy mixture.

Spoon into 10 greased muffin moulds. Bake for 15 minutes until risen and golden. Leave to settle for a few minutes then carefully place on a wire rack to cool.

Serve spread with crème fraîche and lots of sticky strawberry preserve.

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Baked breakfast omelette

Yoghurt muffins with warm sticky strawberry preserve

Yoghurt muffins with warm sticky strawberry preserve

Ingredients

Method