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!