Yogurt and Honey Muffins (Makes 12)

Ingredients:

55g butter ; 5 tbsp clear honey ; 250ml plain yogurt ; 1 large egg (at room temperature) ; grated rind of 1 lemon ; 65 ml lemon juice ; 140g plain flour ; 170g wholemeal flour ; 1+1/2 tsp bicarbonate of soda ; 1/8 tsp grated nutmeg

Method:

(1) Preheat the oven to 190C. Grease a 12-cup muffin pan or use paper cases.

(2) In a saucepan, melt the butter and honey. Remove from the heat and set aside to cool slightly.

(3) In a bowl, whisk together the yogurt, egg, lemon rind and juice. Add the butter and honey mixture. Set aside.

(4) In another bowl, sift together the dry ingredients.

(5) Fold the dry ingredients into the yogurt mixture to blend.

(6) Fill the prepared cups two-thirds full. Bake until the tops spring back when touched lightly, 20-25 minutes. Let cool in the tin for 5 minutes before turning out. Serve warm or at room temperature.