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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).

out the Lemon if using tart fruit such as blackberries.


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