Yield: 12 Servings
|1¾ cup||Wholemeal flour|
|½ cup||Castor sugar|
|2 \N||Lightly beaten eggs|
|2 ounces||Butter melted|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .