Sunday, June 5, 2011

Honey Whole Grain Muffins


These naturally-sweetened, fiber-rich muffins make for a great healthy breakfast, but they are also a nice treat at tea time or a light dessert (according to Alfred, our resident muffin monster, these are good anywhere, anytime)! The recipe is also very simple and customizable - you can use any whole grain flour (gluten-free or gluten-full) you like and you can use different fruits and spices to keep things interesting. So far, I have made them with cinnamon and diced apples and with lemon zest and blueberries - neither lasted very long in our kitchen.

Honey Whole Grain Muffins Makes 1 dozen
2 Cups Whole Grain Flour (whole wheat, spelt, buckwheat, etc.)
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon flavoring (cinnamon, vanilla, lemon zest, etc.)
1 Egg, beaten
3/4 Cup Milk (dairy or non-dairy)
1/2 Cup Honey
1/4 Cup Olive Oil
1 Cup Fruit (fresh, frozen, or dried)

1) Preheat oven to 375 degrees, line a muffin pan with paper liners or lightly grease and flour it.

2) Whisk together the flour, baking powder, and salt. In a separate bowl, thoroughly combine the egg, milk, honey, oil, and flavoring (if using).

3) Stir the wet and dry ingredients until just combined, fold in the fruit.

4) Divide the batter evenly among the muffin cups.

5) Bake for 20-25 minutes, until they pass the toothpick test.

Serve warm or at room temperature with extra honey for drizzling on top!

As usual, I've included this post as part of several weekly recipe sharing events: Muffin Monday, Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Sweet Tooth Friday, Sweets for a Saturday, and Nifty Thrifty Sunday.Check out all the great recipes other bloggers have contributed!

12 comments:

  1. I doubt these muffins will last long in my kitchen either. Love that you used whole wheat flour, makes them a little more healthier.
    Thanks for sharing :)

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  2. Roxana - Thank you for stopping by and if you decide to try out the recipe be sure to let us know how yours turn out and what fruit and flavoring you used!

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  3. What a great basic recipe to work with! I love the idea apple cinnamon flavor:-)

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  4. These look and sound fabulous! Please share your recipe with our readers by linking up at Muffin and Cupcake Monday. Thanks!

    http://www.talkingdollarsandcents.net/muffin-monday-vanilla-soy-milk-and-sour-cream-muffins

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  5. Lauren - We're so glad you stopped by. Alfred really loved the apple cinnamon too :)

    Kathyrn - Thanks for the invite, we'd love to link up!

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  6. Thanks so much for linking up at Muffin Monday!

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  7. WOW! These look soo delicious I think I'm going to make them right now. So glad you shared!

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  8. Better Baker - Yea!!! Please let us know how they turn out!

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  9. Those muffins do look so tasty and I love that they are healthy for you :) I wanted to invite you to come over and share your recipe at These Chicks Cooked Recipe Spotlight today. Have a great day :)
    Katie

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  10. Hi Ya'll,
    Your muffin's look awesome! I can almost taste that muffin with that honey just rolling off the top, oh my goodness. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

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  11. Thanks Katie - sadly I think we missed participating (I'm going to head over and see if the linky is open), but thank you so much for the invitation! It has been a busy week/weekend preparing and executing a yard sale. Thank goodness it is over!

    Thanks as always Miz Helen :)

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  12. Great recipe! Texture was surprisingly good considering they're whole grain (I used whole wheat flour). The first time I used vanilla as my "flavor" and they were kind of bland, so the second time I used cinnamon (and diced apples as my fruit) and the cinnamon made a huge difference; they were great. I also drizzled ~1 tsp of honey on each muffin right out of the oven and spread it around with a silicone brush as it melted. Doing this, each muffin still contains only 1 tbsp of honey which is considered one serving. I figured out the nutritional info and each muffin contains ~185 calories, 6g of fat, 3g of fiber, and 4g of protein. The difference in calories and fat is negligble between skim/low-fat/whole milk (I use whole). My 2- and 4-year-olds like these and I feel good feeding them to them.

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