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Publisher Photo
"Mix these up in a wink for a tender-textured treat with sweet honey taste," shares Carolyn Deming of Miami, Arizona. "You can sample them close to half an hour after starting."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup honey
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon grated lemon peel

Directions

In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon peel; stir into the dry ingredients just until moistened.
Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 6 muffins.
Originally published as Honey Wheat Muffins in Quick Cooking March/April 1998, p53

Nutritional Facts

1 each: 301 calories, 11g fat (2g saturated fat), 38mg cholesterol, 353mg sodium, 48g carbohydrate (24g sugars, 2g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup honey
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon grated lemon peel
  1. In a large bowl, combine flours, baking powder and salt. In another bowl, beat egg, honey, milk, oil and lemon peel; stir into the dry ingredients just until moistened.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 6 muffins.
Originally published as Honey Wheat Muffins in Quick Cooking March/April 1998, p53

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