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Honey-Wheat Muffins Recipe

Fresh-baked muffins topped with butter or fruity jam can make any meal special, points out Edna Hoffman of Hebron, Indiana. "These honey-wheat muffins bake up quick as a wink and are filled with flavor," she says. "The recipe makes four large or eight regular muffins. I serve them with a cool summer salad and call it supper!"

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Honey-Wheat Muffins Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

15 15 30

Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/2 cup honey
1/4 cup butter, melted

Directions

In a bowl, combine the flours, baking powder and salt. In another bowl, combine the egg, milk, honey and butter. Stir mixture into the dry ingredients just until combined.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 muffins.

Nutritional Facts 1 serving (1 each) equals 214 calories, 7 g fat (4 g saturated fat), 44 mg cholesterol, 322 mg sodium, 35 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Honey-Wheat Muffins in Country Woman July/August 2004, p37