Title: Strawberry yoghurt muffins
 Categories: Muffins, Fruits
      Yield: 12 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.