Yogurt and Honey Muffins Recipe

Summary

Preparation Time45 MinCooking Time40 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CourseMethod
SpecialityVegetarian
Main IngredientInterest Group

Ingredients

 Butter2 Ounce (55 Gram)
 Clear honey5 Tablespoon
 Plain yogurt8 Fluid Ounce (250 Milliliter)
 Egg1 Large (At Room Temperature)
 Grated lemon rind1
 Lemon juice2 Fluid Ounce (65 Milliliter)
 Plain flour5 Ounce (140 Gram)
 Wholemeal flour6 Ounce (170 Gram)
 Soda bicarbonate1 1⁄2 Teaspoon
 Grated nutmeg1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 328 Calories from Fat 94

% Daily Value*

Total Fat 11 g16.4%

Saturated Fat 6.1 g30.7%

Trans Fat 0 g

Cholesterol 60.7 mg

Sodium 374.9 mg15.6%

Total Carbohydrates 53 g17.6%

Dietary Fiber 4.2 g16.8%

Sugars 12.6 g

Protein 8 g15.8%

Vitamin A 6.4% Vitamin C 9.8%

Calcium 6.9% Iron 7.9%

*Based on a 2000 Calorie diet

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.
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