Strawberry Yoghurt Muffins

1. 1

   Preheat oven to 350F (180C) degree, grease a 12-cup muffin tin with butter or line with paper liners.

2. 2

   Blend the margarine, sugar and beat in the eggs, yogurt and milk.

3. 3

   Fold in the chopped strawberries, lemon juice and rind and very carefully fold in the flour to avoid squashing the fruit.

4. 4

   Spoon into prepared muffin cups and bake for about 20 minutes, or longer if frozen fruit is used.

5. 5

   Let cool in muffin tin on wire rack for about 5 minutes.

6. 6

   Remove muffins from tin, serve warm or let cool completely on wire rack.

7. 7

   Muffins can be kept in air-tight container in frige for a week or in freezer for up to at least one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.