Strawberry butterfly muffins

Yield: 12 Servings

Measure Ingredient
1¾ cup Wholemeal flour
½ cup Castor sugar
2 Lightly beaten eggs
2 ounces Butter melted
⅔ cup Milk
⅓ cup Strawberry-flavoured yoghurt
2 tablespoons Shredded coconut

Preheat oven to 425øF, prepare pans. Combine flour & sugar. Mix eggs, butter & milk. Add dry mix to wet mix until just combined. Spoon into pans & bake for about 20 mins or until cooked when tested. Turn onto wire racks to cool. Slice the top off each muffin, cut tops into halves. Drop 1 tsp of yoghurt on the centre of each muffin, push straight edge of 2 top pieces into yoghurt, sprinkle with coconut. Makes 16 muffins.

Wholemeal=whole-wheat. Recipe courtesy of the Australian Women's Weekly.

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