White House Honey-Oat Muffins
Provided by: Food&Wine
Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins. "I'm not a big breakfast eater, but I have muffins in my house right now," he says. Baking Tips from F&W Editors
- 3/4 cup(s) old-fashioned rolled oats
- 3/4 cup(s) whole-wheat flour
- 3/4 cup(s) all-purpose flour
- 2 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground coriander
- 3/4 teaspoon(s) salt
- 1/2 cup(s) plus 2 tablespoons honey
- 1/2 cup(s) buttermilk
- 1/2 cup(s) canola oil
- 2 large eggs
- 1. Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.
- 2. In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.
- 3. Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.