Greek · Dessert
Honey Walnut Muffins
A lighter take on the honey-and-walnut combination so loved in Greek baking, these muffins swap butter and refined sugar for Greek yogurt and a modest measure of honey, keeping the nutty, floral character of the classic pairing while landing well under 250 calories a serving.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
334Calories
12.8gProtein
13gFat
43.7gCarbs
16.6gSugar
4.8gFiber
403mgSodium
78mgChol
2.7gSat Fat
287mgPotassium
98mgCalcium
2.1mgIron
0.4mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes half full of water.
2
In a bowl, whisk together the oat flour, whole wheat flour, baking powder, cinnamon and salt.
3
In a separate bowl, whisk the honey, beaten egg, Greek yogurt, skim milk and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently until just combined, then fold in the chopped walnuts - do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes.
6
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back lightly.
7
Transfer the muffins to a wire rack and cool for 10 minutes.
8
Drizzle the extra honey over the warm muffins and scatter with the remaining chopped walnuts before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted oat flour
- 0.7 oz20g whole wheat flour
- 0.1 oz3g baking powder
- 0 oz1g cinnamon ground
- 0 oz1g salt
- 1 oz28g honey
- 7/87/8 eggs, beaten (40g)
- 2.1 oz60g greek yogurt
- 0.9 oz25g skim milk
- 0.1 oz3g vanilla extract
- 0.6 oz16g chopped walnut
- 0.2 oz6g drizzled honey
- 0.2 oz5g chopped, for topping walnut
