These muffins really are the perfect breakfast if you are on the go or in a rush. They are really tasty, and because they contain wholemeal flour definitely leave you feeling full until lunch time. The flavours of the honey and natural yoghurt work together really well, and aren't too sweet. I sometimes like to top these with a little lemon drizzle or drops of honey. The great thing about these muffins is that they freeze well and keep very well in a tin for up to 3 days.
Honey & Yoghurt Breakfast Muffins
5 tbsp clear honey
200ml natural yoghurt
2 tbsp brown sugar
Zest of 1 lemon
60ml lemon juice
100g plain flour
175g wholemeal flour
1½ tsps bicarbonate of soda
2 tsp cinnamon
1. Preheat the oven to 190C and line 2 cupcake tins with cases (12 muffins in total).
2. In a pan, over a gentle heat, melt the honey, butter and brown sugar. When well combined,
remove from the heat and set aside to cool.
3. In a bowl mix together the egg, yoghurt, lemon zest and juice. Then fold in the remaining dry
ingredients and place in the pre-prepared trays.
4. Bake for 20 minutes or until golden brown. The tops should spring back when touched. After
five minutes, turn the muffins out onto a wire rack to cool completely.
To make a really simple lemon drizzle, place 2 tablespoons of icing sugar into a bowl. Then slowly add some lemon juice until you reach a 'drizzle' like consistency. Add as little or as much as you wish to the crisp tops of the muffins.