Pineapple and Passionfruit Muffins

1/2 cup margarine
1/2 cup sugar
1/2 cup vanilla yoghurt
2 eggs
2 cups crushed canned pineapple
1/2 tsp finely grated
lemon rind and juice of 1 lemon
1 cup fresh passionfruit pulp or 1 can pulp (about 6 oz)
3 cups self-raising flour


Preheat oven to 350F, prepare pans. Blend the margarine and sugar then beat in the yoghurt and eggs. Add the passionfruit pulp, pineapple and lemon and mix well. Fold in the flour and spoon into pans. Bake for 25-30 mins.

Makes 12.

Variation: Coconut: Add 1 cup macaroon coconut to the wet mix.