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How To make Strawberry Yoghurt Muffins

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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.

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