| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Australian |
Bread |
12 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Wholemeal flour |
| 1/2 |
c |
Castor sugar |
| 2 |
|
Lightly beaten eggs |
| 2 |
oz |
Butter melted |
| 2/3 |
c |
Milk |
| 1/3 |
c |
Strawberry-flavoured yoghurt |
| 2 |
tb |
Shredded coconut |
INSTRUCTIONS
Preheat oven to 425°F, prepare pans. Combine flour & sugar. Mix eggs,
butter & milk. Add dry mix to wet mix until just combined. Spoon into pans
& bake for about 20 mins or until cooked when tested. Turn onto wire racks
to cool. Slice the top off each muffin, cut tops into halves. Drop 1 tsp of
yoghurt on the centre of each muffin, push straight edge of 2 top pieces
into yoghurt, sprinkle with coconut. Makes 16 muffins.
Wholemeal=whole-wheat. Recipe courtesy of the Australian Women's Weekly.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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