You are here

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

Rate It

Your rating: None
4.265385
Average: 4.3 (13 votes)

Nutrition Rank

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 mg20.2%

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

0 Comments

Yogurt And Honey Muffins Recipe