Taste: Honey is the only sweetener used, so these muffins are lightly sweet and honey flavored. The hint of lemon zest adds another layer of flavor which compliments the honey very well. The lemon zest also makes it smell nice too!
Day after Taste: These muffins are most definitely best when it is fresh, especially when its fresh from the oven. After a day, there is an after-taste which I think is from the honey. To minimize the after-taste from the honey and to enjoy the sweetness it offers, heat the muffin in the microwave for 30 seconds or until warm. Sweetness is more noticeable when sugar is heated. By heating the muffin, the sweetness will help mask the after-taste from the honey which I consider to be slightly bitter. With that said, my husband and I did enjoy these muffins. It reminded me of corn bread except these were super moist, tender, and not crumbly like corn bread.
Day after Taste: These muffins are most definitely best when it is fresh, especially when its fresh from the oven. After a day, there is an after-taste which I think is from the honey. To minimize the after-taste from the honey and to enjoy the sweetness it offers, heat the muffin in the microwave for 30 seconds or until warm. Sweetness is more noticeable when sugar is heated. By heating the muffin, the sweetness will help mask the after-taste from the honey which I consider to be slightly bitter. With that said, my husband and I did enjoy these muffins. It reminded me of corn bread except these were super moist, tender, and not crumbly like corn bread.
Texture: They are super tender and moist. For a crunchier muffin top, when they are cooked, glaze the top of the muffin with a thin coat of honey and bake for an extra minute.
Ingredients to make 12-13 Muffins:
8.5 oz (2 cups) Whole Wheat Pastry Flour
1/4 tsp Baking Soda
3 tsp Baking Powder
4 oz (1/2 cup) Butter (soften at room temperature)
1 Egg (at room temperature)
3/4 cup milk (Any type, I used homemade soymilk)
1 tablespoon Lemon*
Lemon zest of half to one whole lemon
Lemon zest of half to one whole lemon
1/2 tsp Salt
3/4 cup Honey (Note: darker color honey is sweeter. Mine wasn't dark colored)
*Lemon can be omitted if you use buttermilk instead of milk.
1. Mix milk and lemon together. Set it aside for at least 10 minutes.
2. Prepare your muffin tins with liners or grease it. Preheat oven to 375F.
3. In a bowl, combine dry ingredients together (Flour, Baking Soda, Baking Powder, Salt).
4. In a separate bowl cream butter until lightly and fluffy. Then add the egg and mix. It is okay if the batter looks chunky.
5. Add the honey to the butter-egg mixture and mix together. It should become smooth and well blended. Then add the lemon-milk or buttermilk, and mix to combine. It is okay if it looks curdle.
6. Add the honey mixture to the dry ingredients. Mix to combine and blend the ingredients together. If your batter looks a little curdled, it is okay.
7. Fill your muffin tins 3/4 way full. I used and ice cream scoop and got 13 muffins.
8. Bake for 15-20 minutes or until a toothpick comes out clean when inserted to test for doneness.
9. Cool and enjoy, or glaze tops with a thin layer of honey and bake for an additional minute or two. Keep a close watch since honey burns easily.
2. Prepare your muffin tins with liners or grease it. Preheat oven to 375F.
3. In a bowl, combine dry ingredients together (Flour, Baking Soda, Baking Powder, Salt).
4. In a separate bowl cream butter until lightly and fluffy. Then add the egg and mix. It is okay if the batter looks chunky.
5. Add the honey to the butter-egg mixture and mix together. It should become smooth and well blended. Then add the lemon-milk or buttermilk, and mix to combine. It is okay if it looks curdle.
6. Add the honey mixture to the dry ingredients. Mix to combine and blend the ingredients together. If your batter looks a little curdled, it is okay.
7. Fill your muffin tins 3/4 way full. I used and ice cream scoop and got 13 muffins.
8. Bake for 15-20 minutes or until a toothpick comes out clean when inserted to test for doneness.
9. Cool and enjoy, or glaze tops with a thin layer of honey and bake for an additional minute or two. Keep a close watch since honey burns easily.
Tips:
- When mixing muffin batter, try not to overmix it or you'll get tough muffins
- For those busy mornings or mornings when we just don't want to leave our warm beds, these muffins are lifesavers. Like the 100% Whole Wheat Apple Muffins these muffins freeze well. After warming them up in the microwave for 30 seconds to 1minute, it is warm, moist and delicious.
Note: FDA does not have strict rule or check the quality of honey. Honey that is nutrient-depleted will not be as beneficial or beneficial at all
- Helps with sore throats & coughs (especially when mixed with lemon juice)
- Helps heal wounds from its antibacterial properties.
- Has been thought to fight allergies. There is no proof but many individuals utilize it as a natural allergy treatment.
- Increase calcium absorption
- Provides instant energy without the sugar crash as experienced with white sugar.
- Buckwheat Honey helps with coughing and with sleeping difficulty.
- Honey can help with better blood sugar control and high cholesterol.
- Helps boost immunity.
Visit these sites to learn more about honey. This is where I also obtain my information from.
3. Livestrong
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