Honey Muffins - an Easy Breakfast!
My kids love these. These are the muffins I fix when I don't have berries on hand or pumpkin thawed out.
I tweaked and tweaked between two recipes that I had previously used until I got this down right.
The wheat germ is optional in this recipe, however, I try to remember to put it in because my middle child loves the little crispity crunch that it gives the muffins.
Also, I usually use whey in this recipe because I always have an over-abundance of whey (from yogurt making). You can always substitute milk, sour cream, or plain yogurt (or any combination of those that you have on hand)
2 c. whole wheat flour (can sub all-purpose white if needed)
1/2 c. brown sugar
3 t. baking powder
1/2 t. salt
1/3 c. wheat germ (optional)
1 c. whey (or milk/sour cream)
5 T. butter, melted - don't judge me! I got it down from 1/2 cup!
1/2 c. honey (they're best when you use a good basswood honey!)
Combine dry ingredients in large bowl. In another bowl, whisk together wet ingredients; stir into dry ingredients just until moistened. Fill muffin cups almost to top. Bake at 400° for about 18 minutes.
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