Beat the eggs with the sugar in a water bath until doubled in volume. Add the oil and yoghurt which are extinguished baking soda. Add spoon by spoon sifted flour with salt, stirring with a spatula or stirrer rather than a mixer. Bake and crush the walnuts. Add the mixture cocoa, vanilla, lemon peels and the walnuts. For the muffins: In shapes or muffin tray on paper shapes for muffins pour 1 tbsp of cake mixes, put 3 4 berries and add a tbsp of cake mixes on the fruit . Bake in preheated oven at 180 C for not more than 15-20 minutes. Due to the small volume of the muffins are baked very quickly. For fruit bags: In cutter muffins put a square cut piece of envelope baking area 2-3 times greater than the area of ​​the cutter itself, smeared with margarine. Pour 1 tbsp of cake mixes in the middle, put 3 4 berries and add a tbsp of cake mixes on the fruit. Bend the ends as bag and fitilche aluminum foil clamp * throat * a bundle, but not quite in order, in his rise to the cake * * out of the bag and shape the edges of the bag. You bundle volume is filled in half, because the rise in its cake mixes ran out. Original is catering to muffins with transparent packaging * *. When baked, it hardens slightly. Bake in preheated oven at 180 C for not more than 15-20 minutes. Due to the small volume of the muffins are baked very quickly. From that quantity of products out 24 muffins.