Honey Muffins

Honey Muffins

Tonight starts the holiday of Rosh Ha’Shana – the Jewish New Year – when it’s customary to enjoy sweet foods that represent the wish for a sweet new year. Honey cake is a staple of this holiday, a very sweet, dense, dark-colored cake with a pronounced honey flavor. I prefer to bake these light, airy honey muffins that make a great breakfast year-round.

Honey Muffins
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Yield: 12 honey muffins
Ingredients
  • 1 teaspoon soft butter for pan
  • 1½ cups white whole wheat flour
  • 2 teaspoons baking powder
  • ⅓ cup unsalted butter, softened
  • ¼ cup sugar
  • 2 large eggs
  • ½ cup honey
  • ⅓ cup reduced-fat milk
Instructions
  1. Preheat oven to 350 degrees F. Grease 12 muffin cups with butter.
  2. In a small bowl, whisk together the flour and baking powder.
  3. In a medium bowl, use a hand whisk or a fork to cream the butter and sugar. Add the eggs, one at a time, then add the honey and milk.
  4. Stir the flour mixture into the egg mixture.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake 18-20 minutes, or until the muffins are golden and set, and a toothpick inserted in center of one of them comes out clean.
  7. Cool 5 minutes in pan on a wire rack, then 10 more minutes directly on the wire rack before serving.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 170; Fat: 6g; Carbohydrates: 25g; Sugar: 16g; Sodium: 97mg; Fiber: 1g; Protein: 3g

 

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