----WET MIX----
1/4 c  Cream cheese
1/2 c  Sugar
2    Eggs
1 c  Apricot yoghurt
1    Lemon; grated rind of
1 1/2 c  Chopped mango (drain if
-canned)
1/2 c  Sour whipped cream (to make
-cream sour; add 1 tsp lemon
-juice)

-DRY MIX –
2 1/2 c Self-raising flour

-TOPPING –
1/4 c Toasted slivered almonds
1/4 c Castor sugar

Preheat oven to 350F, prepare pans. Blend the sugar into the cream cheese.
Beat in the eggs, cream & yoghurt. Mix in the mango & lemon rind. Fold in
the flour. If the mixture is still runny add an extra 1/2 cup flour. Place
in pans, sprinkle with almonds then sugar & bake for 25 mins. Makes 10-12.
Variation: Peaches & Cream Muffins – Substitute the mango with chopped
peaches.