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Author Notes: I was looking for something quick, healthy and sweet, and these did the trick. I read four of five recipes to get a sense of ratios and flavour combinations, and this is what I ended up with... —lizzieshupak
Makes 15 large muffins or 30 mini ones
- 2 cups Wholemeal flour (I'm sure you could do half wholemeal, half white, or even use some spelt flour)
- 2 tablespoons Brown cane sugar
- 1 tablespoon Cinnamon (I actually used a dessert-spoon so that the flavour would be more subtle)
- 1 1/4 teaspoons Baking powder
- 1 pinch Salt
- 1 Lightly beaten egg
- 1/2 cup Honey
- 2 cups Runny low-fat vanilla yoghurt
- 2 tablespoons Melted butter
- 1 cup Blueberries or apples or cherries or dried apricots or nuts (basically have fun and put in what you like)
- Preheat oven to 425 (F) / 220 (C).
- Grease muffin pan.
- Mix dry ingredients together in a bowl.
- Beat wet ingredients together in another bowl.
- Fold dry ingredients into the wet, along with the fruit/nuts of your choice.
- DO NOT OVERMIX.
- Spoon mixture into muffin pan.
- Bake for 15 - 20 minutes until golden brown and muffins are coming away from the tin at the sides.
- Let cool in the pan for a couple of minutes and then transfer to wire rack to cool.
- Store in an airtight container or in freeze and use when you're ready.
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