Strawberry yoghurt muffins
Yield: 12 Muffins
Ingredients:
- 120 g Margarine; 1/2 c
- 120 g Sugar; 1/2 c
- 2 Eggs
- 150 g Strawberry yoghurt; 1 pot
- 70 ml Milk; or more
- 170 g Fresh strawberries; chopped
- 1 lg Lemon; juice and rind
- 280 g Self-raising flour;2.5 c
Instructions:
Preheat oven to 350oF prepare pans. Blend the margarine & sugar & beat in the eggs & yoghurt & milk. Fold in the chopped strawberries lemon juice & rind & very carefully fold in the flour to avoid squashing the fruit. Spoon into Muffin cases and bake for about 20 mins longer if frozen fruit is used. Variations: Any fresh berry fruit may be substituted for the strawberries (raspberries blackberries blackcurrants elderberries or blueberries). Adapted and TESTED by Anja: Extremely good! One of my favourites. Tried it with strawberries and blackberries - both work well. Leave out the Lemon if using tart fruit such as blackberries.
