Honey Muffins
If you have about 25 minutes to spend in the kitchen, Honey Muffins might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains around 3g of protein, 5g of fat, and a total of 182 calories. This recipe serves 12. For 22 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is brought to you by Brown Eyed Baker. 104 people found this recipe to be delicious and satisfying. It works well as a side dish. A mixture of baking powder, honey, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Honey Muffins, Lemon Honey Muffins, and Honey Bran Muffins for similar recipes.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 tablespoon baking powder
1 egg
2 cups all-purpose flour
½ cup granulated sugar
¼ cup honey
1 cup milk
½ teaspoon salt
¼ cup unsalted butter, melted
Equipment:
muffin tray
oven
whisk
bowl
spatula
muffin liners
toothpicks
wire rack
frying pan
Cooking instruction summary:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 3. In a medium bowl, whisk together the milk, butter, honey and egg. 4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain. 5. Divide the batter evenly between the muffin cups. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Step by step:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or spray with a non-stick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. In a medium bowl, whisk together the milk, butter, honey and egg.
4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, fold together until no dry ingredients remain.
5. Divide the batter evenly between the muffin cups.
6. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a wire rack.
7. Serve warm or at room temperature. Leftovers can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information:
covered percent of daily need
