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STRAWBERRY BUTTERFLY MUFFINS

1 3/4 cups wholemeal flour
1/2 cup castor sugar
2 lightly beaten eggs
2 ozs butter melted
2/3 cup milk
1/3 cup strawberry-flavoured yoghurt
2 Tbsp shredded coconut

Preheat oven to 425F, prepare pans. Combine flour and sugar. Mix
eggs, butter and milk. Add dry mix to wet mix until just combined.
Spoon into pans and 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.

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