Morning · All year
Honey Oat Morning Muffins
A tender breakfast that uses the honey jar instead of a bag of sugar, and keeps for hurried school mornings.
40 minutes · Serves 12 · 12 muffins
“Eat honey, my son, for it is good, and the honeycomb is sweet to your palate.”
Ingredients
- 2 cups rolled oats
- 1 cup milk, whole or buttermilk
- ⅓ cup honey
- 1 egg
- ¼ cup melted butter or olive oil
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 tsp cinnamon
- ½ cup grated apple, optional
Method
- 1
Heat the oven to 375°F. Line a muffin tin or grease it lightly.
- 2
Stir the oats and milk together and let them sit 10 minutes. The oats soften and the crumb stays tender instead of sandy.
- 3
Whisk in the honey, egg, butter, and vanilla. Sprinkle the baking powder, soda, salt, and cinnamon over the top and stir just until the dry streaks disappear. Fold in the apple if you are using it.
- 4
Divide among 12 cups. Bake 18 to 22 minutes, until the tops spring back and a toothpick comes out with a few moist crumbs.
- 5
Cool 5 minutes in the tin, then move to a rack. They keep three days in a tin, or freeze well wrapped.
From the kitchen
- If the honey is thick, warm the jar in a bowl of hot water so it pours. Do not boil it.
- A grated apple is a good way to use fruit that is a little tired. No one will know it was the soft one.
My note
Kept on this device, beside the recipe, for the next time you cook it.
Alongside this
Morning
Stovetop Chicken Congee
The same 鸡肉粥, tended on the stove: a low simmer, a heavy pot, and enough stirring that the bottom never scorches.
About 1 hour 45 minutes
Morning
Cast-Iron Buttermilk Biscuits
Cold butter, a hot skillet, and a fold instead of a fuss. The farmhouse breakfast that gravy was invented for.
35 minutes
Morning
Sausage Gravy
Pepper, milk, and the fat the sausage renders. Butter fills in if the pan runs short. No oil.
25 minutes