Honey Wheat Muffins

Honey Wheat Muffins

51 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
NEWPORT29
Recipe by  NEWPORT29

“These yummy oat muffins are hearty and chewy. They're also great when frozen and reheated.”

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Ingredients

Adjust Servings

Original recipe yields 8 muffins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Combine buttermilk and oats in a small saucepan; heat just until warm; set aside. Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, combine honey and vegetable oil with oat mixture. Combine flour, baking powder, baking soda and salt; stir into wet mixture. Pour batter into prepared muffin cups.
  3. Bake in preheated oven until lightly browned, about 30 minutes. Serve warm.

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Reviews (51)

Rate This Recipe
MELYSA127
26

MELYSA127

The recipe was great...I felt the muffins needed a little more something. I substitued cinnamon spice oatmeal for plain oatmeal and added a half a cup of walnuts. As a tip, don't heat the buttermilk too long, or the batter will be too lumpy.

LUNULA
16

LUNULA

I loved the texture and the ease with which I made these muffins, but they were rather tasteless. I will, however, try them again -- next time I will add more honey, and maybe a bit of cinnamon and will NOT use paper liners (the muffins stuck to the liners and I ended up throwing away about a quarter of the muffin with the liner!).

Sue
15

Sue

My 3 year old daughter can not have wheat, dairy, eggs or sugar so I altered these slightly and she loves them (and so do I). They are very moist and tastey. Like others, I doubled the honey and oil. I used spelt flour 2/3 and rice flour 1/3 instead of wheat flour. I also used soy milk with a tablespoon of lemon juice in place of the buttermilk. I added raisins as well and a bit a cinnimon. Oh and I also added about 3 tablespoons of ground flax to the oatmeal mixture. These are healthy and delicious. Thanks Joann.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 246 mg
  • 10%

Based on a 2,000 calorie diet

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