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- 635ml - self-raising flour
- 220ml - castor sugar
- - juice and grated rind of an orange
- 125ml - thick Greek yoghurt
- 80ml - milk
- 1 - egg, beaten
- 100g - unsalted butter, melted and cooled
- - SYRUP:
- - juice and grated rind of 2 oranges
- 125ml - castor sugar
Sift the self-raising flour into a large mixing bowl and stir in the castor sugar and orange rind.
Mix the orange juice, yoghurt, milk, egg and butter, and add to the flour and castor sugar mixture. Pour the mixture into the cups of the muffin pan and bake for 20 minutes.
Prepare the syrup
Heat the juice and rind of the oranges, as well as the castor sugar, over a low heat. Stir through until the castor sugar has dissolved and allow it to simmer for a few minutes.
To serve
Remove the muffins from the pan while they are still hot and place them on an attractive serving platter. Prick each muffin a few times with a skewer, then pour the warm syrup over them. Serve the muffins with extra Greek yoghurt.
Words and image: Home magazine
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