Breakfast does not have to be boring; it can also step away from sugary cereals and processed toaster-goods. This muffin is anything but boring, combining a perfect blend of honey, wheat, banana and oats, resembling the taste you've come to expect from your favorite corner bakery. Their aroma, while baking, will bring family members scurrying to your kitchen table. Each healthy bite is moist and satisfying. There are no fancy ingredients to purchase. You probably have everything in your kitchen to whip up your first batch.
Using a large, six-count cupcake tin, this recipe yields slightly bigger than average-sized muffins. Double the recipe for an even dozen. Using large paper liners or folded parchment before adding in the batter will uncomplicate those occasional grab-and-go, breakfast-on-the-run, mornings.
This recipe was given to me by the Moon family, originally from Canada, now calling California home. They've served it up for decades. After making several batches, I know why it's their keeper, go-to family favorite.
Delight in breakfast again.
*****
HONEY WHEAT MUFFINS
Makes: 6 large muffins
Prep with: medium bowl; large bowl; microwavable measuring cup; spatula; 6-count large muffin tin; Liners, paper or parchment, optional
cup butter, softened
2/3 cup oatmeal, any type
cup boiling water
teaspoon vanilla
teaspoon salt, fine
cup brown sugar, packed
cup honey
1 egg, large
1 banana, mashed
cup wheat flour
1 teaspoon baking powder
teaspoon baking soda
1 teaspoon cinnamon
teaspoon nutmeg
Heat oven to 375 degrees. Line muffin tins with papers.
In medium bowl, place softened butter. In microwavable measuring cup, boil water, remove from microwave and add oatmeal to the cup. Stir well, let cool 2 minutes. Add oatmeal to the butter bowl, blend until butter has melted and is well incorporated. Set aside.
In large bowl, combine vanilla, salt, brown sugar, honey, egg and mashed banana. Stir well, let rest 5-10 minutes.
Transfer oatmeal mixture into banana mixture. Stir well. Add remaining dry ingredients. Mix. Batter will be a little lumpy.
Fill muffin papers a little more than half full. They will rise in the cooking process to just under the rim of the paper liners. Cook 25 minutes. Elevations alter cooking time. Check your muffins at 20 minutes for doneness.
Using a large, six-count cupcake tin, this recipe yields slightly bigger than average-sized muffins. Double the recipe for an even dozen. Using large paper liners or folded parchment before adding in the batter will uncomplicate those occasional grab-and-go, breakfast-on-the-run, mornings.
This recipe was given to me by the Moon family, originally from Canada, now calling California home. They've served it up for decades. After making several batches, I know why it's their keeper, go-to family favorite.
Delight in breakfast again.
*****
HONEY WHEAT MUFFINS
Makes: 6 large muffins
Prep with: medium bowl; large bowl; microwavable measuring cup; spatula; 6-count large muffin tin; Liners, paper or parchment, optional
cup butter, softened
2/3 cup oatmeal, any type
cup boiling water
teaspoon vanilla
teaspoon salt, fine
cup brown sugar, packed
cup honey
1 egg, large
1 banana, mashed
cup wheat flour
1 teaspoon baking powder
teaspoon baking soda
1 teaspoon cinnamon
teaspoon nutmeg
Heat oven to 375 degrees. Line muffin tins with papers.
In medium bowl, place softened butter. In microwavable measuring cup, boil water, remove from microwave and add oatmeal to the cup. Stir well, let cool 2 minutes. Add oatmeal to the butter bowl, blend until butter has melted and is well incorporated. Set aside.
In large bowl, combine vanilla, salt, brown sugar, honey, egg and mashed banana. Stir well, let rest 5-10 minutes.
Transfer oatmeal mixture into banana mixture. Stir well. Add remaining dry ingredients. Mix. Batter will be a little lumpy.
Fill muffin papers a little more than half full. They will rise in the cooking process to just under the rim of the paper liners. Cook 25 minutes. Elevations alter cooking time. Check your muffins at 20 minutes for doneness.