My first attempt was honey oat muffins. They’re good as is, (the first batch I made at my sister's house quickly disappeared), but I want to play around next time I make them. I will 1) add more cinnamon, 2) use only whole wheat flour instead of white, 3) exchange some of that whole wheat flour for bran, and 4) trade out a little more of that whole wheat flour for more oatmeal—I like my muffins with grit to them.
(Photo: Julie Fay Ashborn)
White House Honey Oat Muffins
from Food & Wine
Makes: 12 muffins
- 1 cup old-fashioned rolled oats
- 1/4 cup whole-wheat flour
- 1 cup wheat or oat bran
- 2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 heaping teaspoons ground cinnamon
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt
- 1/2 cup plus 2 tablespoons honey
- 1/2 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
1. Preheat the oven to 375°.
2. In a large bowl, mix the oats with the whole-wheat flour, bran, baking powder, baking soda, cinnamon, coriander and salt.
3. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
4. Spoon the batter into the muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean.
5. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.