Add vanilla yogurt, milk, and oil. Mix until smooth.
Gradually add flour and baking powder, stirring until the batter is lump-free.
Fill each muffin cup halfway with batter.
Add a teaspoon of strawberry jam to each muffin cup.
Top with more batter, filling each cup about 2/3 full.
Sprinkle almond slices on top for added crunch and flavor.
Bake for 15-20 minutes or until a toothpick comes out clean when inserted into the muffins.
Let them cool for a few minutes in the tin before transferring to a wire rack to cool completely.
These delightful muffins take only 10 minutes to prepare and are incredibly delicious.
Enjoy!
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