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Yoghurt And Honey Muffins / www.quichentell.com

Eggless Yoghurt And Honey Muffins

Healthy whole wheat breakfast muffins.
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 12


  • 55 g butter
  • 6 tbsp honey
  • 500 ml Greek yoghurt or hung natural yoghurt
  • 60 ml lemon juice
  • 140 g all-purpose flour
  • 170 g whole wheat flour
  • 70 g dried cranberries
  • 1 tsp lemon zest
  • 1 1/2 tsp soda bicarbonate
  • 1/8 tsp nutmegg, grated


  • Preheat the oven to 190°C, and lightly grease a 12-muffin tin.
  • Melt butter and honey in a saucepan over low heat and set aside to cool.
  • In a bowl, whisk together the lemon zest, juice and yoghurt. Mix in the butter and honey.
  • Sift together the flours, baking soda and nutmeg powder in a clean bowl.
  • Sprinkle a tsp or two of the flour over the dried berries and mix so that they are coated with flour. This will stop them from sinking to the bottom.
  • Gently fold in the flours into the wet mixture followed by the cranberries. Mix until just combined.
  • Spoon the muffin batter into the prepared tin till 3/4 full and bake for 20-25 minutes till golden. If the puffed tops spring back when touched, the muffins are done. Remove from the oven and cool in the tin for 5 minutes before turning them out. Serve warm.
Keyword Yoghurt And Honey Muffins