I opened one of my kitchen cabinets about a week ago and found a hidden stash of honey tucked away in a corner. I didn’t even remember that I had put honey there! Or maybe someone rearranged the things inside the cabinet and… oh well, have you ever found things in the kitchen that you never knew were there? Finding honey was a good problem though. It meant that I could add honey instead of sugar to some of my baked goods, starting from these muffins.
These are healthy muffins, make no mistake about it. They are made with 100% whole wheat flour and contain no sugar and butter. They are wholesome and full of fruity goodness. Perfect for breakfast, and perhaps, an afternoon snack. Who says whole wheat baked stuff can’t taste delicious? I made these with a mix of blueberries and strawberries, and I really liked the result. They taste more complex and flavourful compared to my usual blueberry muffins; the strawberries add texture and moistness to the muffins. If you don’t like/have strawberries, you can replace the strawberries with more blueberries.
- 1½ cups whole wheat flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ½ cup honey
- ¼ cup olive oil
- 1 egg
- ½ cup fresh blueberries
- ½ cup chopped strawberries
- Preheat oven to 190°C and center an oven rack.
- Line a 12 cup muffin tray with cupcake liners or spray with non-stick baking spray.
- Whisk together flour, baking powder and salt in a large mixing bowl. Set aside.
- In a large measuring cup or a medium mixing bowl, whisk together milk, honey, olive oil and egg.
- Add wet ingredients to dry ingredients. Using a spatula, stir until mixture is just combined. Do not overmix!
- Gently fold in blueberries and strawberries.
- Divide batter into 12 muffin cups.
- Bake for 18 – 22 minutes or until muffins are golden brown.
- Serve warm.
This recipe will be shared at some of these blogs!