Muffins are great for breakfast or when the midday snacks settle in. These are tasty and healthy, a rare combination in a muffin. Try these Sourwood Honey Muffins with a little butter, or for more sweetness, drizzle some honey on top while they are still warm. This recipe yields twelve large muffins. Enjoy!
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Sourwood Honey Muffins
1 cup wheat bran
1 1/2 cup GSMA stone ground whole wheat flour
1/2 cup dried cranberries (raisins or other dried fruits will work as well)
1 tsp. baking powder
1 tsp. baking soda
1 cup milk
1/2 cup GSMA Sourwood honey
3/4 cup applesauce
2 tbsp. oil
2 eggs, beaten
Preheat the oven to 400 degrees Farenheit.
Combine wheat bran, flour, baking soda, and baking powder.
Stir in cranberries.
In a separate bowl, blend applesauce, milk, honey, oil, and eggs.
Add to dry ingredients and stir until moistened.
Spoon batter into greased muffin tin and bake for fifteen-twenty minutes.
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One Comment
Living in Florida, I have traditionally favored Tupelo honey, but over the last year I have become a big Sourwood fan. Thanks for the recipe!