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.