Yogurt and Honey Muffins Recipe
Ingredients
| Butter | 2 Ounce | |
| Clear honey | 5 Tablespoon | |
| Plain yogurt | 8 Fluid Ounce | |
| 1 large egg, at room temperature | ||
| Grated rind of 1 lemon | ||
| Lemon juice | 2 Fluid Ounce | |
| Plain flour | 5 Ounce | |
| Wholemeal | 6 Ounce | |
| Soda bicarbonate | 1 1/2 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
Directions
1. Preheat.a 375°F/190°C/ Gas 5 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. A In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.
4. A 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.
2. In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.
3. A In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.
4. A 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.
Chef
