1 tbsp baking powder
A pinch of salt
250g fresh strawberries, chopped
2 eggs, lightly beaten
120ml Connacht Gold Low Fat Milk
115g sour cream
80ml vegetable oil
For the streusel topping:
55g packed brown sugar
½ tsp ground cinnamon
30g Connacht Gold Creamery Butter, cubed
1 Preheat the oven to 220ºC/200ºC fan/gas mark 7 and line a 12-cup muffin tin with paper cups.
2 Combine the flour, sugar, baking powder and salt in a large bowl. Fold in the strawberries.
3 Whisk together the eggs, milk, sour cream and oil. Stir into the dry ingredients until just combined.
4 Combine the flour, brown sugar and cinnamon in a small bowl. Rub in the butter until crumbly.
5 Fill the muffin cups about two-thirds full and top with the streusel topping. Bake for 20-25 minutes until a skewer inserted into the centre comes out clean.
Per Serving 250kcals, 11.5g fat (4.1g saturated), 33.5g carbs, 11.6g sugars, 4.4g protein, 1.4g fibre, 0g sodium