April 27, 2014

Honey-Oat Muffins

Each year, I try to bring breakfast for my juniors on the morning of the ACT test…something healthier (like fruit, homemade granola or power bars, peanut butter-oatmeal energy bites, whole-wheat bagels & cream cheese) than what I think they'd usually eat (sugary cereal, pop tarts, fast food, chips from the vending machine or nothing at all).

This year, I made a recipe I'd saved on Pinterest. These muffins were very easy to mix together (two bowls, 1 spoon) and baked for only 15 minutes. I like that they contain oatmeal & whole-wheat and honey instead of sugar. Be warned: These aren't sweet muffins. They taste "healthy."

Disclaimer: Muffins are always best warmed and smeared with butter.

Did I say "healthy"? ;-)

Honey-Oat Muffins
recipe from Food & Wine

makes 1 dozen

3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander *
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

* I used allspice & a pinch of ground ginger.

  • Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray (or line with baking cups). 
  • In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
  • In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
  • Spoon the batter into the prepared muffin cups and bake for 15-18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. 
  • Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

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