Yield: 12 Servings
|¼ cup||Cream cheese|
|1 cup||Apricot yoghurt|
|1||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|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .