Greek · Dessert
Spiced Honey Cookie Muffins
A Greek-inspired spiced honey muffin built on whole wheat and oat flour, lifted with cinnamon, clove and orange zest, and lightened with Greek yogurt in place of butter so each cupcake stays tender without the usual fat load.
$1
12 minsPrep
19 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
228Calories
8.7gProtein
7.1gFat
35.7gCarbs
14gSugar
4.1gFiber
192mgSodium
58mgChol
1.7gSat Fat
207mgPotassium
69mgCalcium
1.7mgIron
0.2mcgVitamin B12
2.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Honey Blonde Ale
local
Greek Coffee (Ellinikos Kafes)
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C and line two holes of a six-hole muffin tin with paper cases, half-filling the remaining four holes with water.
2
In a bowl whisk together the whole wheat flour, oat flour, baking powder, ground cinnamon and ground cloves.
3
In a separate bowl whisk the 24g honey, Greek yogurt, beaten egg and orange zest until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, then fold in the chopped walnuts.
5
Divide the batter evenly between the two lined holes and bake for 18-20 minutes until a skewer comes out clean.
6
Transfer the muffins to a wire rack and cool for 10 minutes.
7
Drizzle the remaining 6g honey over the warm muffins just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted whole wheat flour
- 0.6 oz16g oat flour
- 0.1 oz3g baking powder
- 0.1 oz2g cinnamon ground
- 0 oz1g ground cloves
- 0.8 oz24g honey
- 1.6 oz45g greek yogurt
- 5/85/8 eggs, beaten (30g)
- 0.3 oz8g zested orange
- 0.4 oz10g chopped walnut
- 0.2 oz6g honey
