Makes 12
Preparation time: 10 minutes
Cooking time: 20 minutes
Oven temperature: 180°C

• 635ml (350g) self-raising flour
• 220ml (185g) 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 (105g) castor sugar

1 Preheat the oven to 180°C and grease a 12-cup muffin pan, or spray it with non-stick cooking spray.
2 Sift the self-raising flour into a large mixing bowl and stir in the castor sugar and orange rind.
3 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.
4 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.
5 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