I was going to take a recipe-posting break this week due to all the hustle and bustle of Thanksgiving Day preparations, but decided that a quick breakfast muffin recipe for those of you who may be thinking about everything BUT breakfast this week might be a great idea!
This is my basic muffin recipe using honey in place of sugar. You can create different kinds of muffins using your limitless imaginations. This week would be a great week to make PUMPKIN muffins!
Basic Muffin Recipe
2 c. flour (using any combination of white, wheat, pastry, etc. that you prefer)
1 T. baking powder (I use aluminum-free)
1/2 t. salt (I use Real Salt)
2/3 c. honey
3/4 c. milk (I use raw when possible)
1 egg (farm-fresh is best!)
1/4 c. oil (coconut or light olive are my recommendations. Possibly butter, but I've never tried it)
Possible add-ins:
Nuts -and/or-
1 c. fresh fruit (bananas/blueberries,etc.) -or-
1 c. grated cheese and 1/4 c. cooked, crumbled bacon -or-
1 c. pumpkin, 1 t. cinnamon, 1 t. nutmeg (GREAT for Thanksgiving week or anytime during the Fall!)
Stir dry ingredients together in large bowl. In another bowl, combine honey, egg (mix w/fork), milk, and oil. Mix well and add to dry ingredients and mix w/fork until moistened. (Batter will be lumpy, but don't use mixer.) Stir in your add-ins. Pour into muffin pan and bake at 400 for 20-25 minutes. Makes 12 muffins.
Have a wonderful Thanksgiving week!
This post linked to Real Food Wednesday over at Kelly the Kitchen Kop
