I have had my (now grown up) kids home for Yule, so this week’s the Muesli Bar Challenge recipe was baked by Casey. It is one of his favourite schooldays recipes. We shall see whether current school-age reviewers agree! Cooking with kids is such fun, even (or specially) grown up ones.
Lemons are currently so in season, we have several different varieties all loaded. These muffins are very quick baking, so it is possible that a lot of the Vitamin C survives. But even if it doesn’t, the “bioflavanoids” that make citrus fruit so healthy will still be there. It also contains yoghurt and eggs which are both superfoods, and honey, which contains small amounts of a huge variety of vitamins, minerals and enzymes.
All these healthy ingredients make up for the fact that, unusually for my lunchbox baking recipes, I think these go better with white flour. They are still good with wholemeal, but there is something about fluffy lemony lightness that makes a midwinter day bright!
Makes 9 large-ish muffins
- Turn your oven on to heat up.
- Melt together 125 grams of butter and 125 grams of honey.
- Beat together ¾ cup of plain low fat yoghurt, a large egg, a good teaspoon of grated lemon rind, and ½ cup of lemon juice. Pour in nearly all of the honey-butter (reserve about a tablespoon full) and mix well.
- Sift in 2 cups of unbleached self-raising flour, a good pinch of nutmeg, and a pinch of salt and mix just enough to combine. With muffins, you don’t want to overwork them (which makes them easy for young cooks too.)
- Pour the mix into 9 greased muffin tins and bake in a medium-hot oven for 15 minutes or so (they are quick) till they bounce back when pressed and a skewer comes out clean. The tops will crack.
- Meanwhile, add another quarter of a cup of lemon juice to the bit of honey butter you reserved and cook for about 2 or 3 minutes to thicken.
- Pour the hot lemon-butter-honey over the hot muffins, allowing it to soak into the cracks.