Strawberry Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper cases.

Wash the strawberries, remove the stems and cut them into coarse pieces.

In a bowl, mix flour, baking powder, baking soda, cinnamon, chopped walnuts and the strawberry pieces until everything is evenly coated with flour.

In a second bowl, beat the egg, sugar, vanilla sugar, yogurt and oil until the mixture is smooth and slightly frothy.

Gently fold the flour–strawberry–nut mixture into the yogurt mixture just until no dry flour remains.

Spoon the batter into the muffin cases, filling them about two-thirds full.

Bake the muffins for about 20–25 minutes until they have risen and are golden brown.

Let the muffins rest in the tin for 5 minutes, then remove them and cool completely on a wire rack.