Saturday, October 16, 2010

I'm still in a European state of mind - yoghurt, honey and thyme cakes

This is my fool proof muffin mix used a different way once again. This combination has been done before,I'm sure of it, I know it! but I've never had it. Sweet things and herbs - together - just sound so exotic to me! So I really just wanted to have a little play around with the flavour combination to see what happened. The result? 1 very chuffed cook, 1 happy husband, 2 happy ankle biters and 1 happy Mother-in-law! I hope you enjoy them too!

I've made this mix even easier so all you have to do is weigh the ingredients as you go. Just don't forget to zero it after each addition!


220g self raising flour
80g caster sugar

75g olive oil
125g greek style yoghurt
70g milk
1 x 56g egg
30g - 40g of your favourite honey (I've used the lavender honey by Bees in Bowties again. I know - I am in LOVE!)
approx a teaspoon of fresh thyme (leaves only and keep some aside to put on top)

how to make your yoghurt, honey and thyme cakes

Pre heat your oven to 180C and line your 12 hole muffin tin with cases or spray with an oil spray.

With a spoon mix together the flour and the sugar in a bowl. set aside.

In a jug whisk together the olive oil, yoghurt, milk and the egg very lightly. Pour into the dry ingredients and whisk gently until all just combined. Add the honey and the thyme and stir through gently.

Spoon a good dessert spoon full into each hole in the tray until you have used up all your mix. Place the remaining leaves on the top of each cake. No need to press them in, they'll do their thang. Place in the oven for 18 - 20 minutes. Allow to cool slightly on a cooling rack before serving.

I have to say we even had these with a cup of tea the next day for a quick and yummy breakfast......mmmmm

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