Easy Honey-Wheat Muffins Recipe

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Easy Honey-Wheat Muffins Recipe

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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!"
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Nutritional Facts

1 each: 214 calories, 7g fat (4g saturated fat), 44mg cholesterol, 322mg sodium, 35g carbohydrate (18g sugars, 2g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Honey-Wheat Muffins in Country Woman July/August 2004, p37

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