Whole Wheat Muffins with Plain Yogurt and Honey

Ingredients

• egg 2 pieces
• sugar 150 grams
• milk 50 milliliters
• extra virgin olive oil 190 milliliters
• wheat flour 230 grams
• baking powder 7 grams
• honey 50 grams
• plain yogurt 60 grams
• salt 1 pinch

Tools

• bowl
• whisk
• oven

Instructions

1. Beat the eggs well with the brown sugar and honey until thoroughly combined. Add the milk, olive oil, and plain yogurt and continue beating.
2. Mix the whole wheat flour, salt, and baking powder. Add them to the previous mixture and beat for 2 to 3 minutes.
3. Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour.
4. Preheat the oven to 250°C (480°F).
5. When the resting time is over, beat the batter vigorously with a whisk for 15 to 20 seconds. Divide the batter among muffin liners, filling them to just over three-quarters full, and sprinkle a little more brown sugar on top.
6. Bake the muffins at 210°C (410°F) for 16 to 18 minutes. Let cool before serving.

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