Muffins have been on my mind since the crazy cravings of last weeks Raspberry Chocolate Chunk muffins. I have also been causally obsessed with honey. I forget about honey most of the time but am always pleasantly surprised when we reconnect. I used in the honey sesame chicken recipe and of course licked the spoon when I was all done. That was all it took to get me on a honey kick.
I have been purposefully drinking more tea to add honey, and dousing my toast with it as well. Have you ever tried creamed honey. If not go find some now. Marvelous stuff I tell you.
Well it didn't take long before I imagined a perfect little honey muffin just wanting to be made and devoured by yours truly.
This weekend was so wonderful I needed an extra pick me up for Monday morning. Why do weekends have to go by so fast?
So I am here my friends to share this fabulous recipe. Not too sweet for breakfast or even a bit of bread for dinner but just decadent enough that you could call it dessert, especially if you are like Mr. J and top it with chocolate peanut butter.
Prep Time: 10 minutes
Cook Time: 16 minutes
Keywords: bake breakfast
Ingredients (12 muffins)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup 2% milk
- 1/4 cup butter, melted
- 1/4 cup honey
Preheat oven to 400°.
In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and honey. Stir into dry ingredients just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake for 15-18 minutes. Remove from pan to a wire rack. Serve warm.
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