55 gm butter
5 tbsp clear honey
250 ml plain yogurt
1 large egg - at room temperature
grated rind of 1 lemon
65 ml lemon juice
140 gm plain flour
170 gm wholemeal flour
1 1/2 tsp bicarbonate of soda
1/8 tsp grated nutmeg
Preheat oven 190 degrees C. Grease a 12-cups muffin tin or use paper cases.
In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.
In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.
In another bowl, sift together the dry ingredients. Fold the dry ingredients into the yogurt mixture to blend.
Fill the prepared cups two-thirds full. Bake until the tops spring back when toughed lightly, 20 - 25 minutes. Let cool in the tin for 5 minutes before turning out. Serve worm or at room temperature.
Source: Essential Baking - Carole Clement
Vietnamese-Style Noodle Bowls with Chicken
2 days ago