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