Melted butter or margarine. Mix the cooled butter / marg., The sugar, the eggs, the yoghurt and the milk well in a bowl. In a second bowl, mix the flour and baking powder with the cinnamon.
Wash the lemon with hot water, dry it and rub the peel. Then squeeze the fruit.
Wash and clean the strawberries and cut into small pieces. Mix the lemon juice and the zest with the strawberries.
Preheat the oven to 200 ° C (convection 180 ° C, gas mark 3-4). Slowly stir the yogurt-milk mixture into the flour mixture, just enough so that all the ingredients are well combined. Then carefully fold the strawberries into the batter.
Grease a muffin tin or put paper liners in the hollows. Fill the hollows about two-thirds high with batter. Put the tray in the hot oven and bake the muffins for 25-30 minutes until they tear open on top. Take the tray out of the oven and let the muffins rest in it for 5 minutes. Then remove them from the hollows and let them cool down on a wire rack.
(Simply delicious - if you still care: Per piece: 235 kcal / 980 kJ, 4 g E, 10 g F, 29 g K)
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