This recipe for Honey-Oat Muffins comes from Food & Wine magazine. I love muffins at any time of day, but these are particularly good for breakfast because they’re hearty and not very sweet — perfect for slathering with peanut butter, Nutella, jam, or tiramisù cream (pictured below). So, if you’re snowed in today like we are, what better excuse than that to get baking?
3/4 cup old-fashioned rolled oats
3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3/4 tsp salt
1/2 cup plus 2 tbsp honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
1. Preheat the oven to 375 F. Grease a 12-cup muffin pan. 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 batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted in the centre 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.
Make ahead: The muffins can be stored in an airtight container at room temperature for up to 3 days.
Tiramisù Cream (from Bonnie Stern’s Heart Smart)
1/2 cup ricotta cheese
2 tbsp granulated sugar
2 tsp dark rum, coffee liqueur, or extra-strong coffee
1/2 tsp vanilla
2 tbsp chopped semisweet chocolate
Mix everything together and enjoy!