These pleasantly light muffins were made for a brunch, and were an excellent morning muffin – not too sweet, not too rich. I used Manuka honey in these, which is very strong, but you need a nice strong tasting honey for the taste to come out in the finished product. An incredibly simple recipe, this is very easy to whip up the night before.
1/2 cup butter
1/2 cup strong honey
1/2 teaspoon vanilla essence
1 cup yoghurt
2 cups self-raising flour
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup frozen raspberries
Preheat oven to 200C, and grease or otherwise prepare one muffin tray.
Beat the butter and honey together, then beat in the eggs, vanilla and yoghurt.
Gently fold in the flour, spices and raspberries. Spoon into the muffin tray, and bake for 20 minutes.