Eggless Yoghurt And Honey Muffins
Healthy whole wheat breakfast muffins.
Ingredients
- 55 g butter
- 6 tbsp honey
- 500 ml Greek yoghurt or hung natural yoghurt
- 60 ml lemon juice
- 140 g all-purpose flour
- 170 g whole wheat flour
- 70 g dried cranberries
- 1 tsp lemon zest
- 1 1/2 tsp soda bicarbonate
- 1/8 tsp nutmegg, grated
Instructions
- Preheat the oven to 190°C, and lightly grease a 12-muffin tin.
- Melt butter and honey in a saucepan over low heat and set aside to cool.
- In a bowl, whisk together the lemon zest, juice and yoghurt. Mix in the butter and honey.
- Sift together the flours, baking soda and nutmeg powder in a clean bowl.
- Sprinkle a tsp or two of the flour over the dried berries and mix so that they are coated with flour. This will stop them from sinking to the bottom.
- Gently fold in the flours into the wet mixture followed by the cranberries. Mix until just combined.
- Spoon the muffin batter into the prepared tin till 3/4 full and bake for 20-25 minutes till golden. If the puffed tops spring back when touched, the muffins are done. Remove from the oven and cool in the tin for 5 minutes before turning them out. Serve warm.