MENU
 
 
 
 

  • Honey And Yoghurt Muffins

    0 votes
    Honey And Yoghurt Muffins
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 225 gm plain white flour
    • 1 1/2 tsp baking pwdr
    • 1 tsp bicarbonate of soda
    • 1 pch salt
    • 1/2 tsp grnd mixed spice
    • 1/4 tsp grnd nutmeg
    • 50 gm medium oatmeal
    • 50 gm light muscovado sugar
    • 50 gm butter
    • 225 gm greek style yogurt
    • 125 ml lowfat milk
    • 1 x egg
    • 4 Tbsp. clear honey medium oatmeal for dusting

    Directions

    1. Line 12 deep bun tins or possibly muffin tins with paper muffin cases.
    2. Sift the flour baking pwdr bicarbonate of soda salt mixed spice and nutmeg into a bowl.
    3. Stir in the oatmeal and sugar.
    4. Heat the butter in a heatproof bowl in the simmering ovenand leave to cold slightly.
    5. Mix the yogurt and lowfat milk together in a bowl then beat in the egg butter and honey.
    6. Variations:Chocolate Banana Muffins: Omit the honey. Mash 1 small ripe banana and mix with 125g melted plain chocolate. Add in to the muffin mix after the liquids blending till rippled with colour.
    7. Pour over the dry ingredients and stir in quickly till only just blended; don't overmix the dough should still be lumpy with specks of flour still visible.
    8. Divide the muffin mix equally between the paper cases and sprinkle with oatmeal. Bake on the grid shelf on the floor of the roasting oven positioning towards the front of the ovenfor 15 to 20 min till well risen and just hard to the touch.
    9. Leave in the tins for 5 min then transfer to a wire rack.
    10. Serve hot or possibly cool with a little butter if you like.
    11. American style muffins rise considerably during baking to produce a wonderful craggy texture and typically top heavy appearance. This honey and yogurt version is light airy and perfect served with just a dot of butter while still hot.
    12. Makes 12

    Similar Recipes

    Leave a review or comment