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Yogurt And Honey Muffins

chef.tim.lee's picture
Ingredients
  Butter 2 Ounce (55 Gram)
  Clear honey 5 Tablespoon
  Plain yogurt 8 Fluid Ounce (250 Milliliter)
  Egg 1 Large (At Room Temperature)
  Grated lemon rind 1
  Lemon juice 2 Fluid Ounce (65 Milliliter)
  Plain flour 5 Ounce (140 Gram)
  Wholemeal flour 6 Ounce (170 Gram)
  Soda bicarbonate 1 1⁄2 Teaspoon
  Grated nutmeg 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Interest: 
Holiday, Party
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Honey
Preparation Time: 
45 Minutes
Cook Time: 
40 Minutes
Ready In: 
85 Minutes
Servings: 
6

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