Strawberry Yoghurt Muffins
- 120 g Margarine; 1/2 c
- 120 g Sugar; 1/2 c
- 2 Eggs
- 150 g Strawberry yoghurt; 1 pot
- 70 ml Milk; or more
- 170 g Fresh strawberries; chopped
- 1 lg Lemon; juice and rind
- 280 g Self-raising flour;2.5 c
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. Posted to MealMaster Recipes List,
Digest #162
Date: Tue, 11 Jun 1996 15:54:35 +0100
From: Anja Wolle
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. Posted to MealMaster Recipes List,
Digest #162
Date: Tue, 11 Jun 1996 15:54:35 +0100
From: Anja Wolle
