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This weeks recipe is.....

Method

 

Set fan oven to 200°C, put three muffin cases  into a muffin tin.

 

Sieve together the flour, baking powder and salt.  

 

Stir in the sugar, sunflower seeds and dried fruit.

 

Measure the yoghurt, honey  and milk then pour into a bowl.  Add the egg and oil.  Whisk together.

 

Make a well in the centre of the dry ingredients.  Pour in the liquids.  Stir until just combined.  Do not overmix.

 

Spoon carefully into the cases and bake for  15—20 minutes.  Until well risen and firm to the touch.

 

Leave the muffins in the tin for 5 minutes then  transfer to a wire rack.

 

Pierce the top of the muffins a few times and drizzle over some honey.

 

Prepare some Sunflowers out of fondant paste for a topper to go on each muffin.

 

 

Sunflower and Honey Muffins

(makes 3 large)

 

½ TablespoonSunflower Seeds

 

2 Tablespoons  Dried Fruit

 

20g Rolled Oats

 

55g Plain Flour

 

1 Teaspoon Baking Powder

 

Pinch of salt

 

25g Caster Sugar

 

1 Tablespoon Runny Honey

 

½  Medium Egg

 

30ml Natural Yoghurt

 

35ml Milk

 

1½ Tablespoon Sunflower Oil

 

Topping- Drizzle Honey, Fondant Sunflower.