Strawberry yoghurt muffins
12 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | grams | Margarine; 1/2 c |
| 120 | grams | Sugar; 1/2 c |
| 2 | 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 |
Directions
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.