While I was on vacation, I had taken a vow not to cook any new dishes unless and until really necessary. I have so much of drafts to cover and somehow I want to finish them off by this year end, however looking at the way things are, I don’t think I will meet the deadline. At the moment, I am going back to my old posts and seeing which needs updates, but I am taking it slow so that I don’t over do myself. 😀 But I had to adjust the vow a bit when I saw the mail for this month’s Fantastical Food Fighting challenge!
Sarah mentions that since September is the “National Honey Month” in the USA, the theme would be – no prizes for guessing – honey! We had done a honey post for MFBC a few months ago. I love honey as an ingredient and couldn’t wait to do the challenge. I browsed through my drafts but unfortunately, I didn’t have any recipe that used honey extensively. Most of them had just a couple of tablespoons and that wouldn’t qualify as a “honey recipe” as such. It is then I searched through my bookmarked list and found this link that I bookmarked a few years ago.
The name is intriguing, isn’t it? The creator of this recipe, Spike Mendelsohn was “inspired by the new bee hive in the White House” to make these lovely breakfast muffins. I was a little doubtful about the quantity of rising agents used in this recipe, but still ahead with it, since I didn’t want to tamper too much with the original recipe. The recipe also has ground coriander added along with the cinnamon, which I avoided, since coriander for me is only for curries and I can’t imagine how it would taste in a muffin. If you are daring, go ahead with adding 1/2 tsp and I guess it should be fine, considering there are many who have tried the recipe.
These muffins are on the mildly sweet side. In fact, it was perfect for us. Another thing is to avoid eating them as soon as they are out from the oven – they weren’t really good! In fact, the taste of the soda was prominent. But as it sat through the whole night, it tasted amazing the next day morning, and the day after too. You can prepare these muffins and keep them on room temperature for three days, so it was basically our afternoon tea time snack for three days till it got over. 🙂
- ¾ cup old fashioned oats
- ¾ cup all purpose flour
- ¾ cup wholewheat flour
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp cinnamon
- ¾ tsp salt
- ½ cup + 2 tbsp honey
- ½ cup buttermilk
- ½ cup oil
- 2 large eggs
- Preheat oven to 180 degrees. Keep a 12 muffin pan ready, or like I did, 8 large muffin liners.
- Whisk all the dry ingredients in a bowl.
- Whisk together all the wet ingredients till well combined.
- Pour the wet ingredients into the dry ingredients and fold in totally moist.
- Divide equally into all the muffin pans, filling it to around ⅔ of the liners. Bake for around 20-30 minutes till done. The big muffins were done in 30 minutes.
- Take out of the pan and allow to cool completely on a cooling rack.