Yogurt and Honey Muffins Recipe

Ingredients

55 g
5 tbsp
250 ml
1

65 ml
140 g
170 g
1 1/2 tsp
1/8 tsp

butter
clear honey
plain yogurt
large egg, at room temperature
grated rind of 1 lemon
lemon juice
plain flour
whole meal flour
bicarbonate of soda
grated nutmeg

Method:

1. Preheat a 375F/190C oven. Grease a 12-cup muffin tin or use paper cases.

2. In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.

3. In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.

4. In another bowl, sift together the dry ingredients.

5. Fold the dry ingredients into the yogurt mixture to blend.

6. Fill the prepared cups two-thirds full. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the tin for 5 minutes before turning out. Serve warm or at room temperature.

Variation: For Walnut Yogurt Honey Muffins, add 55 g chopped walnuts, folded in with the flour. This makes a more substantial muffin.