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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

WHOLE-WHEAT AND HONEY MUFFINS Recipe

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This recipe for WHOLE-WHEAT AND HONEY MUFFINS is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup honey
⅔ cup melted butter
1½ cups milk
2 well-beaten eggs
2 tsps almond extract (or orange or maple)
5 tsps baking powder
3½ cups fine whole wheat flour
Optional: chopped nuts and cut up dried fruit, or chopped and peeled apples
Directions:
Directions:
Preheat oven to 375º
Grease muffin tins - 18 for large muffins, 24 for medium muffins

Place honey, melted butter, milk, eggs and almond extract in large bowl of mixer.
Mix at medium speed until smooth.
Stir together baking powder and flour. Gradually add to honey mixture and mix well.
Fold in nuts and fruit if desired. Batter will be stiff.

Fill muffin tins and bake for about 12 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Because the recipe uses whole-wheat flour, browning is not a good gauge for doneness.

Cool muffins a few minutes, then loosen sides with a spatula before turning out.

These muffins do not freeze well. They become crumbly when defrosted.

 

 

 

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