Morning · All year

Sprouted Oat Honey Muffins

Twelve plain muffins from sprouted oat flour, honey, and butter. No liners. The butter on the tin is the crust.

35 minutes · Serves 12 · 12 muffins

“Eat honey, my son, for it is good, and the honeycomb is sweet to your palate.”
Proverbs 24:13

Ingredients

1
Heat the oven to 375°F. Butter all 12 cups of a muffin tin with the 15 grams of butter. Do not use paper liners.
2
Stir the flour, baking powder, cinnamon, and salt.
3
Beat the two eggs with the honey, the melted butter, and the milk. Pour that into the dry ingredients and stir just until no dry flour shows. The batter is thick. It should fall from the spoon in a heavy ribbon, not run like pancake batter, and not ball up like bread dough.
4
Divide it among the 12 cups, about two-thirds full. The cups are buttered metal, the batter is still pale tan, and nothing is baked yet.
5
Bake 16 to 20 minutes, until the tops are golden and spring back, and a crumb from the center is cooked, not wet. Cool 5 minutes in the tin, then tip them out. They are plain. Butter and honey at the table are the finish.

If the centers sink, the oven was cool or the batter was thin. Next time, hold the oven at 375°F and do not add extra milk.
They keep two days in a tin. On the third day, toast them.

Kept on this device, beside the recipe, for the next time you cook it.

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