The yoghurt in this recipe helps make this cake both flavoursome and moist. Change the fruit flavour by simply changing the yoghurt: strawberry, raspberry, fruit salad.
I've made this many times and I just love it. I use extra yogurt but that's the only change....I just add two containers and use a premimum brand. I love the blackberry especially. It's not too sweet and needs no icing...a real winner in my book!! - 29 Sep 2005 (Review from Allrecipes USA and Canada)
3 Modifications : 1) 1.5x the recipe (12 servings but used 2 eggs instead of 1.5)... and I got 12 muffins with good size tops... 2) Used white sugar because I thought the fruit-yogurt flavor was rather delicate for brown sugar... 3) After half-filling the muffin tins I placed a small bit of raspberry jam (about 1/2 teaspoon each) and then covered the jam with batter, making sure the sides of top batter touched the batter below so as to prevent the jam from leaking out to the muffin tin body... which will burn during baking... 350 degree oven for 30 minutes... Got the perfect muffin shape with high tops and shoulders... Very tender and fluffy inside... the white sugar gave it a soft white colour and I think it looks more delicate in addition to tasting so... The crust was golden and not too thick... The little jam "surprise" was good as the muffin was not too sweet... Some leaked throup the top... the colour contrast against the soft white inside was also very pretty... Overall, a great way to impart subtle flavour to muffins... as well as an easy way to make never-tough muffins... Will definitely make again... Highly recommended !! - 14 May 2008 (Review from Allrecipes USA and Canada)
I used one more egg and white sugar instead of brown and got the moist yummy cake that the submitter mentions. If you're looking for a more fruity taste, a few teaspoons of jam may help. - 26 Aug 2006 (Review from Allrecipes USA and Canada)