Honey Almond Muffins
Almond extract and C&H® Honey Granules flavor these easy and lightly sweet breakfast muffins.
Yields 12 muffins
Ingredients
- ½ cup (72 g) C&H® Honey Granules
- 1 large egg
- ¾ cup (117 ml) milk
- ⅓ cup (80 ml) oil, (canola/vegetable)
- 1 tsp almond extract
- 1 ¾ cup (210 g) all-purpose flour, (stir, spoon, & level)
- 1 ½ tsp baking soda
- ½ tsp salt
- Sliced Almonds + Extra C&H® Honey Granules for sprinkling on top
Instructions
- Prepare a muffin tin with paper cups. Set aside.
- In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract.
- In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until just incorporated.
- Divide the batter amongst 12 muffin cups (about ½ full). Sprinkle the tops with extra C&H® Honey Granules and sliced almonds.
- Bake at 400˚F for 14 to 16 minutes or until a toothpick comes out clean from the center.
- Enjoy within two days. Store leftovers in an airtight container.