This Saturday I’ll be cooking two honey-rich recipes at our local farmer’s market: Honey-Mustard Chicken and these brand new Whole-Wheat Honey Muffins.
It’s is my fourth and final appearance of the year and it’s been a blast. Hope I get the chance to do it again next spring and summer!
In the meantime, you’ll probably want to make these muffins about one thousand times. I sure do.
Cook these beauties as the recipe calls for below, or use the recipe as a base and go wild. Ideas:
- Substitute orange juice for milk and add a cup of dried cranberries.
- Add 1 1/2 cups of fresh blueberries and sprinkle oats on top.
- Stir in 1 cup of dried cherries and drizzle a little lemon juice with powdered sugar on top as a glaze (more instructions for the glaze in our Apple Cookie recipe.)
- Go savory (great for packing lunches!) by sprinkling chopped ham and cheddar cheese right into the mix.
In the meantime, this is exactly how I made this batch, and plan to do it again and again…
- 1 cup whole-wheat flour
- 1 cup white flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- 1 cup Greek yogurt (preferably full fat but any kind will work)
- ¼ cup honey plus more for drizzling on top
- Preheat oven to 400 degrees F.
- Coat muffin/cupcake pan with nonstick spray.
- Mix all the ingredients together in a big bowl.
- Use an ice cream scoop with a thumb lever to evenly fill al muffin/cupcake pan.
- Bake for 15-16 minutes.
- Allow to cool for 3-4 minutes in the pan before transporting to a wire rack.
- Tip: Put the wire rack OVER the muffin pan and drizzle honey over the top. This arrangement will cut down on cleanup.