Photo by Julie O’Malley
Middle Eastern Syrup Muffins
Makes 12
2 1/2 cups (375g) self-raising flour
185g caster sugar
Grated rind and juice of 2 oranges
1/2 cup thick Greek yoghurt, plus extra to serve
1/3 cup (80ml) milk
1 egg
100g unsalted butter, melted, cooled
Syrup
Zest and juice of 2 oranges
1/2 cup (110g) caster sugar
1 Tbsp orange flower water
1. Preheat the oven to 180°C and grease a 12-hole muffin pan.
2. Sift flour into a large bowl, add sugar and grated orange rind and juice. Place the Greek yoghurt, milk and egg in a separate bowl and beat together, then stir in the melted butter. Add the yoghurt mixture to the flour mixture, stir to combine and divide between the muffin pans. Bake for 20 minutes.
3. While the muffins are cooking, place the orange zest and juice and sugar in a saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes, then add the orange flower water. Place the warm muffins on serving plates, prick a few holes in each with a skewer and pour over the warm syrup. Serve with an extra dollop of yoghurt.
Note: Orange water is available from Middle Eastern and selected gourmet food stores.