GRANDMA'S HONEY MUFFINS RECIPE: HOW TO MAKE IT
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.
Nutrition Facts : Calories 179 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 242mg sodium, CarbohydrateContent 31g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
HEALTHY BANANA MUFFINS RECIPE - BBC GOOD FOOD
With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar
Provided by Cassie Best
Categories Breakfast, Brunch
Total Time 45 minutes
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.
- Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool. Store in a sealed container for up to 3 days.
Nutrition Facts : Calories 179 calories, FatContent 7.1 grams fat, SaturatedFatContent 0.9 grams saturated fat, CarbohydrateContent 22.7 grams carbohydrates, SugarContent 10.2 grams sugar, FiberContent 3.3 grams fiber, ProteinContent 5.2 grams protein, SodiumContent 0.6 milligram of sodium
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