Mix together honey, egg, oil and yoghurt.
Sift flour and salt and add to batter. Do not beat.
Mix with a few swift strokes, the muffin batter should be only just mixed and a little lumpy.
Spoon the mixture into a well-greased muffin tray, pushing it off with spoon held low to avoid stretching the batter.
Bake in a preheated moderate oven 180°C for about 20 minutes.
Serve warm. These freeze well.
Banana yoghurt muffins:
Mash 2 ripe bananas and mix with the liquid ingredients.
Blueberry yoghurt muffins:
Gently fold in 1 cup fresh or canned blueberries (very well drained) while mixing flour into liquid ingredients.
Nut or dried fruit muffins:
Add ½ cup chopped nuts or dried fruit to the dry ingredients before mixing into liquid ingredients.
Chopped walnuts, pecans, dried apricots, raisins or mixed dried fruit may be used.
After filling muffin tins, sprinkle with sugar.
Omit honey. Add any of the following either alone or in combination: 1 cup grated tasty cheese, ½ cup cooked bacon or ham, ½ cup grated carrot or zucchini or chopped onion, ¼ cup fresh herbs and seasonings and spices to taste.