Unbeknownst to you, I’ve been experimenting in the kitchen, incorporating honey instead of white sugar into some recent recipes. Baking with honey appeals to me because it has a lower glycemic index than sugar and isn’t heavily processed. When I read a Cooking Light article about raw, varietal honey (unpasteurized and unfiltered) from Grampa’s Gourmet Honey, I couldn’t wait to try it. All the varieties I tasted are exceptional straight from the jar (especially the award-winning black Tamarisk Honey), so developing a recipe with the honey was a natural next step.
Not only do these honey-butter muffins feature both ingredients, I also made a quick honey-butter glaze to brush over the batter before baking. Gloriously golden muffins emerge from the oven, perfumed with honey and vanilla. Though there’s no cornmeal to be found in this recipe, these muffins remind me of cake-like cornbread. Devour warm, with a pat of butter and a nice drizzle of honey.
To encourage you to bake with honey, I’m giving away two jars of Grampa’s Gourmet Honey to one of you – the golden Colorado Clover Honey is sweet with floral notes, a perfect substitute for sugar (I recommend using it in these muffins). The second jar is White Honey, a smooth and creamy honey with a nutty flavor, perfect to slather on a warm muffin or piece of toast. Giveaway details are below the recipe!
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2/3 cup low-fat buttermilk
1 large egg, lightly beaten
1/3 cup honey
3 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1/2 Tbsp unsalted butter
1 1/2 tsp honey
Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, butter, and vanilla in a medium bowl; add to flour mixture and stir just until combined.
Divide batter evenly among baking cups (each baking cup will be 2/3 full). Combine butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Use a pastry brush to brush glaze over batter. Bake for 13 to 14 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container at room temperature up to 2 days.
Yield – 12 muffins (serving size: 1 muffin)
Calories – 140
Carbs – 23
Extra entries: Do one or all of the following, and leave separate comments for each:
1. Become a fan of Tutti Dolci on Facebook.
2. Become a fan of Grampa’s Gourmet Honey on Facebook.
3. Follow @Tutti_Dolci on Twitter.
4. Follow @GrampasHoney on Twitter.
Good luck! Entries/comments accepted until Sunday, August 19 at 5:00 pm PST. One winner will be chosen at random and notified by email. US residents only.
Disclosure: Grampa’s Gourmet Honey generously provided me with honey for recipe development & this giveaway. I was not compensated in any way and was not obligated to write or recommend the honey. All opinions are my own.