New Idea's Barbara Northwood cooks for the studio audience
1 cup self-raising flour
3/4 cup caster sugar
3/4 cup rolled oats
1/4 cup pepitas
1/2 cup sultanas
1/2 cup flaked almonds
1 teaspoon ground cinnamon
125g unsalted butter, melted
3/4 cup apple juice
1/2 cup thick vanilla-flavoured yogurt
Halved strawberries, to decorate
125g unsalted butter, at room temperature
11/2 cups icing sugar mixture
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
1. Line a 12-hole muffin pan (1/3 cup capacity) with paper cases.
2. Combine flour, sugar, oats, pepitas, sultanas, almonds and cinnamon in a medium bowl. Whisk together butter, egg, juice and yogurt in a large bowl until combined. Add flour mixture to butter mixture. Gently fold until just combined.
3. Divide mixture (about 1/3 cup) among prepared pan holes. Cook in a moderate oven (180C) for about 25 minutes, or until cooked when tested. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. To make lemon frosting, beat butter in small bowl with electric mixer until fluffy. Gradually beat in icing sugar mixture until well combined. Add rind and juice. Beat until combined.
5. Spread frosting over each muffin. Top with strawberry haves.
Frosted muffins can be made up to three days ahead, store in an airtight container. Or freeze for up to 2 mont