Honey-Oat Muffins
These not too sweet muffins are delicious in the morning or in the afternoon with some tea. The combination of oats, whole wheat and white flour give the muffins a great texture.
Tips:
The muffins can be stored in an airtight container at room temperature for up to 3 days.
If you don’t have ground coriander, don’t worry about it. You could substitute another flavor like cardamom or allspice, if you like.
If you have pastry flour this is the time to use it. It will produce a lighter muffin.
Honey-Oat Muffins
Recipe from Food Network
Serves 12
PREP 20 minutes
COOK 18 minutes
INGREDIENTS
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
Brown sugar, to sprinkle on top (optional)
INSTRUCTIONS
Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray or line them with cups.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined. Top each muffin with a sprinkle of brown sugar to add sweetness.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.