I just love honey muffins! They take minutes to bake, they’re perfect for breakfast and goes great with my afternoon tea. I first baked them for ROSH HASHANA, but soon found out that I enjoy eating them all year round.You might ask yourself what’s so special about honey muffins, Seriously it sounds like just a plain muffin, well let me assure you there is nothing simple about these honey muffins. These muffins come out so moist, and full of honey flavor you won’t be able to resist eating an all bunch of them at a time. You can easily freeze the honey muffins for up to 3 weeks, and enjoy them when ever you just feel like eating a really good and comforting muffin.I’ve been super busy in the last couple of weeks, working on ROSH HASHANA recipes for my dietician site, and doing lots of collaboration with magazines and food companies doing lots of food photographing and styling. This recipe is one of my favorites, and it’s just perfect for the season and for the holidays coming up. Which is your all time favorite muffin? I’d love to know!
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1 cup milk you can use dairy free milk like almond or soy milk
- 1/4 cup oil
- 1/4 cup pure honey
Preheat the oven to 400° F/204°C. Grease a muffin pan, or line with paper liners; set aside.
In a large bowl combine the flour, baking powder, sugar, and salt; set aside.
In another bowl, beat the egg, milk, oil, and honey.
Add the wet ingredients to the dry ones, mix just until combined, make sure not to over mix.
Pour the batter into prepared muffin tin cups two-thirds full.
Bake for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.