Yoghurt Muffins

Our French friend says that literally every child in France loves these cupcakes. And no wonder, because they are very delicate and aromatic. Just do not spare the syrup - it tastes even better with it. In this recipe, the measure of volume is the glass of yogurt you are using. If its volume is 125 ml, you get 12 cupcakes.

Ingredients

• 1 cup of natural yogurt
• 3 cups flour
• 2 cups brown sugar
• 2 eggs
• 3/4 cup melted butter, plus a little more for brushing
• crushed zest of 1 lemon
• 1 tsp baking powder
• juice of 1 large orange
• 2 tbsp. l. honey
• 1 tbsp. l. brown sugar

Directions

1. Sift flour and baking powder into a large bowl, add sugar, zest and lightly beaten eggs, mix well with a whisk or fork. Add yogurt, butter and stir the dough again so that there are no lumps.
2. Thoroughly oil the muffin molds (if the molds are silicone, grease is optional). Put the dough in tins, bake in an oven preheated to 180 ° C for 25 minutes.
3. For syrup, pour orange juice into a saucepan, add sugar and honey, put on low heat, cook, stirring occasionally, until the sugar is completely dissolved and the syrup thickens, about 5 minutes.
4. Remove the finished muffins from the mold, put them on a tray or baking sheet, pierce them with a fork in two places and pour syrup on top to soak them.