Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cream cheese |
| ½ cup | Sugar |
| 2 \N | Eggs |
| 1 cup | Apricot yoghurt |
| 1 \N | Lemon; grated rind of |
| 1½ cup | Chopped mango (drain if canned) |
| ½ cup | Sour whipped cream (to make cream sour; add 1 tsp lemon juice) |
| 2½ cup | Self-raising flour |
| ¼ cup | Toasted slivered almonds |
| ¼ cup | Castor sugar |
WET MIX
DRY MIX
TOPPING
Preheat oven to 350øF, prepare pans. Blend the sugar into the cream cheese.
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in the flour. If the mixture is still runny add an extra ½ cup flour. Place in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.
Variation: Peaches & Cream Muffins - Substitute the mango with chopped peaches.
REC.FOOD.RECIPES
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