Try this Honey Wheat Muffin Recipe made with wheat and using naturally sweet honey.
Honey Wheat Muffin Recipe
I’ve always been told that raised goods baked with honey and whole grains are heavy. Not at all! For proof, here’s the recipe for our favorite muffin — yes, I know I said “muffin”, but we don’t have muffin tins right now, we’re trucking around the country in a van and there just isn’t room — which I bake in a well-greased 10 inch iron skillet. I’ve developed this dish since we started living on the road and don’t know just how it would turn out in conventional pans.
Preheat the oven to about 375 degrees while you sift together:
2 cups whole-wheat flour
2 tsp. double-acting baking powder
1 tsp. soda
1 egg (large)
3 to 4 Tbs. honey
1 cup buttermilk
1/4 to 1/3 cup oil (I like sesame seed oil here)
Mix the wet ingredients together and add them to the flour combination all at once, stirring just enough to moisten the batter.
Pour the dough into a greased skillet and bake it until a toothpick inserted into the center comes out clean — about 30 minutes. Eat the muffin hot with butter or honey or whatever.
My invention is also excellent with 1/2 cup or so of raisins and about 1/2 teaspoon of cinnamon added to the dry ingredients before mixing, and or with some sesame or sunflower seeds thrown in. Other dried fruits and nuts are good additions, too, and I sometimes substitute 1/4 to 1/2 cup of wheat germ for an equal amount of the flour.
Read more about how to cook with honey: Cooking With Honey: Recipes and Tips.