Strawberry Yoghurt Muffins
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Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 120 | grams |
margarine
|
|
| 120 | grams |
sugar
|
|
| 2 | large |
eggs
|
|
| 150 | grams |
yogurt
strawberry |
|
| 70 | ml |
milk
or more |
*
|
| 170 | grams |
strawberries
fresh, chopped |
|
| 1 | large |
lemon
juice and rind |
*
|
| 280 | grams |
self-rising flour
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | grams |
margarine
|
|
| 1.2E+2 | grams |
sugar
|
|
| 2 | large |
eggs
|
|
| 1.5E+2 | grams |
yogurt
strawberry |
|
| 7E+1 | ml |
milk
or more |
*
|
| 1.7E+2 | grams |
strawberries
fresh, chopped |
|
| 1 | large |
lemon
juice and rind |
*
|
| 2.8E+2 | grams |
self-rising flour
|
Directions
Preheat oven to 350℉ (180℃) degree, grease a 12-cup muffin tin with butter or line with paper liners.
Blend the margarine, sugar and beat in the eggs, yogurt and milk.
Fold in the chopped strawberries, lemon juice and rind and very carefully fold in the flour to avoid squashing the fruit.
Spoon into prepared muffin cups and bake for about 20 minutes, or longer if frozen fruit is used.
Let cool in muffin tin on wire rack for about 5 minutes.
Remove muffins from tin, serve warm or let cool completely on wire rack.
Muffins can be kept in air-tight container in frige for a week or in freezer for up to at least one month.
