Yogurt and Honey Muffins Recipe

50 g

75 ml

250 ml

1

1

50 ml

150 g

175 g

7.5 ml

1.5 ml

Butter

Clear honey

Plain yogurt

Egg, at room temperature

Lemon, grated rind

Lemon juice

Plain flour

Wholemeal flour

Bicarbonate of soda

Grated nutmeg

• Preheat the oven to 190^oC/375^oF/Gas 5. Grease a 12 cup muffin tins or use paper cases.
• In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.
• In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.
• In another bowl, sift together the dry ingredients. Fold them into the yogurt mixture to blend.
• Fill the prepared cup two-thirds full. Bake until the tops spring back when touched lightly, about 20-25 minutes.
• Cool in the tin for 5 minutes before turning out. Serve warm or at room temperature.