Yogurt and Honey Muffins Recipe

Ingredients:

• 1 large Egg
• 55 gms Butter
• 5 tbsps Honey
• 65 ml Lemon Juice
• 140 gms Plain Flour
• 240 ml Plain Yogurt
• ¼ tsps Grated Nutmeg
• Grated Rind of 1 Lemon
• 170 gms Wholemeal flour
• 1 ½ tsps Bicarbonate of Soda

Method:

1. Preheat a 175 degrees F/ 190 degrees 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. In a bowl, whisk together the yogurt, egg, lemon rind and juiice. Add the butter and honey mixture. Set aside.
4. 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-thinds full. Bake until the rops 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.