What is it about being a hostess that brings out the absolute domestic goddess in me? After talking honey sticks (if you haven’t had them, you must try them… it’s my new obsession) with my friend, Mrs. Bake N’ Burn, I started thinking about what I could make with honey. Luckily there is such a thing as Honey.com (terribly convenient, I know) with recipes, nutritional information, and the process of how honey is made (thank you bees!). While I am no honey expert, I know that it’s a fantastic element in baking. It serves dual purposes as an adhesive for ingredients and a natural sweetener. In Colorado, Madhava is a major honey producer, with delicious organic options that are truly Colorado’s forte. Of course they were founded just outside of Boulder, the health food capital of the world, and the word Madhava actually means “Born of Honey.” I promise I looked that up on their website. Sadly I am not that all-knowing.
After making my delish granola for the Disney Princess Half Marathon, I had plenty of leftover honey that I was slowly making my way through. But with honey on the brain, I wondered what easy recipes I could conquer involving honey. I found a great, simple recipe for Golden Morning Honey Muffins, and as usual, made them my own! I was even able to use the other leftover ingredients from my granola, but you can play around with the filling to suit your preferences.
Golden Morning Honey Muffins (with Oats, Almonds and Dried Cherries)
Yield: 12-16 muffins
2 ½ cups of unbleached all-purpose flour (if baking at altitude, I recommend Hungarian High Altitude Flour)
1 ½ teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of kosher salt
½ teaspoon of ground ginger
½ cup of butter softened
1 cup of honey (I prefer Madhava)
½ cup of milk (I used skim, but 2% works just fine too)
1 cup of dried cherries
¾ cup of almond slivers
¾ cup of oats (plus extra to sprinkle on top of the muffins)
Cinnamon sugar to sprinkle on top (optional)
Grease muffin tin or line with paper baking cups. In small bowl, mix the flour, baking powder, baking soda, salt and ginger. In large bowl, cream the butter with honey until it is light and fluffy. Beat in the eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in the cherries, oats and almonds. Pour the batter into muffin cups, about 2/3 full. Sprinkle with cinnamon sugar and extra oats, if desired. Bake at 350°F for 25 to 30 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool on wire racks.
It was another productive Monday evening and I was able to send our friends off today with some muffins for the plane ride home. There’s nothing better than enjoying the company of friends, basking in a beautiful Colorado day, and finishing it with something fresh out of the oven. Have a great week everyone, and I hope your morning was as golden as mine. But for now, I am going to enjoy my muffin…
Do you have any good honey recipes? Are you as obsessed with honey sticks as I am? What is your favorite muffin? Do you play hostess with the mostest or prefer being the eternal house guest?