Tuesday, 20 August 2013

Stephanie's Once Only Cooking Recipe: Lemon & Honey Muffins

This week I wanted to use some of the lemons and the abundant mint from the garden, so I thought a quick breakfast would be a good way to make yummy use of both and I had some great local honey which is just perfect for this recipe. This would also make a great dessert on a hot summer night! For the yoghurt, I like the plain/unsweetened cremoso Greek style (Milbona from Lidl is good) as it is very creamy and holds up well with the berries. Here's what you'll be needing for making the muffins as well as what makes it different:>>>
Honey and lemon muffins - Ready in 30 mins 
Delicious lemony muffins with a hidden honey centre. For breakfast or afternoon tea, these are not too sweet, but moist and delectable. 

Ingredients (Serves: 9)
100g caster sugar (azúcar glas, or en polvo)
250g self-raising flour (harina con levadura, or royal)
1 teaspoon baking powder (levadura)
1/2 teaspoon salt
1 grated lemon zest
1 juice of a lemon
180ml milk
1 egg
80ml oil
1 tablespoon set honey (cold is best as it is easier to work with) (I like all the local honey available)

Preparation: 10 mins | Cook: 20 mins

  1. Preheat the oven to 200 C / Gas 6. Line a muffin tin with paper muffin cases.
  2. Mix together the sugar, flour, baking powder, salt and lemon zest.
  3. In a separate bowl, mix together the lemon juice, milk, egg and oil.
  4. Mix the dry ingredients with the wet ingredients.
  5. Fill each muffin case 2/3 full with the mixture. Put 1/2 teaspoon of honey in the middle of each muffin and then cover with the remainder of the muffin mixture.
  6. Bake in the preheated oven for 20 minutes. Leave to cool.  DO NOT OVER COOK as they will get dry.
Creamy company
Ingredients per serving 
1/2 c Yoghurt
1/4 c each fresh black berries and fresh blue berries (frozen are not as good as too much water content)
1 Tbs chopped fresh mint (or more if you prefer)
Place yoghurt in bowl
Wash berries and dry on paper towel before putting on top of yoghurt
Wash and chop mint-sprinkle over yoghurt and berries
Serve with the muffins. Enjoy!

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