Strawberry yoghurt muffins

Yield: 12 Muffins

Measure Ingredient
120 grams Margarine; 1/2 c
120 grams Sugar; 1/2 c
2 \N Eggs
150 grams Strawberry yoghurt; 1 pot
70 millilitres Milk; or more
170 grams Fresh strawberries; chopped
1 large Lemon; juice and rind
280 grams Self-raising flour;2.5 c

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.

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