Honey Muffins

These honey muffins are great for breakfast and come together really quickly with ingredients you have on hand and the best part is you can use any kind of honey you like. They are soft yet dense and slightly sweetened, which makes them perfect for copious amounts of butter, you could eat them for breakfast, too alongside some eggs and bacon or sausage.

Line your muffin pan with liners then in a large bowel, add all-purpose flour, sugar and baking powder, the baking powder is what is going to give the lift to the muffins. Mix the dry ingredients together to make sure the sugar gets through the flour as well as the salt and baking powder. For the wet ingredients, you will need milk then add an egg to the milk to lightly break it in.

Pour the milk mixture into the dry ingredients with melted butter and honey then mix everything together. When mixing this batter, be careful not to overmix it, you just want to make sure the dry ingredients are moistened. To fill the muffins, use an ice cream scoop or a spoon and fill the muffin cups three-quarters way full.

Preheat your oven to 400 degrees Fahrenheit and bake the muffin for 15 minutes, use a toothpick to ensure the muffins are cooked through before removing them from the oven. Let the muffins cool for about ten minutes once baked before remob=ving from the pan and serve them.

Ingredients;

• 2 cups flour
• 1/2 cup sugar
• 3 t. baking powder
• 1/4 t. salt
• 1 egg
• 1 cup milk
• 4 T. butter, melted and cooled slightly
• 1/4 cup honey

Instructions;

1. Preheat an oven to 400˚F. Line a 12 cup muffin pan with paper liners and spritz with baking spray. Set aside.
2. In a mixing bowl, stir together the flour, sugar, baking powder, and salt. Mix milk and egg in a measuring cup or other small bowl and add to the flour. Then add the butter and honey
3. Mix, just until all the dry ingredients are moistened
4. Divide the batter into the 12 muffin wells, filling them about 3/4 full with batter. Bake for 15 minutes, then test with a toothpick for doneness.
5. Let the muffins sit in the pan for 5 minutes, then with a fork, remove them to a cooling rack.