Friday, 24 January 2014
Honey and granola muffins
Recipe from Primrose bakery
120g light brown sugar
175g clear honey
2 free-range eggs
220g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1/2 tsp vanilla extract
65ml plain low-fat yogurt
250g granola (crush any large bits)
Pre-heat the oven to 180C/350F/Gas mark 4 and line a muffin tray with cupcake cases.
In a large mixing bowl cream together the butter/marg, sugar and honey until light and fluffy.
Add the eggs one at a time mixing in between each addition.
Combine the flour, bicarbonate of soda and baking powder in a bowl. Combine the milk, vanilla extract and yogurt in a jug. Add one third of the flour mixture and mix, the add one third of the milk/yogurt mixture and mix. Repeat this till all your ingredients are incorporated.
Fold in the granola until evenly incorporated.
Spoon the mixture into cupcake cases filling them about 2/3 full. Bake in a preheated oven for 25 minutes on until golden brown.
Serve plain or with butter and honey.