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). 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.