Sept/Oct 2019 45
✽ Honey
Wheat Muffins ✽
For this weekend’s brunch or
your next family gathering,
a batch of these muffins will
make you the most popular
cook in the room.
I’ve always been told that raised
goods baked with honey and
whole grains are heavy. But I’ve
found that that’s not the case at all!For proof, here’s the recipe for our
favorite muffin — yes, I know I said
“muffin,” but we don’t have muffin
tins right now, as we’re trucking
around the country in a van, and
there just isn’t room. That being the
case, I bake this recipe in a well-
greased, 10-inch, cast-iron skillet.
I’ve developed this dish since we
started living on the road, so I’m
not sure how it would turn out if it
was actually baked in conventional
muffin pans.Preheat oven to about 375 degrees
Fahrenheit.In a large bowl, sift together
2 cups of whole-wheat flour,
2 teaspoons of double-acting
baking powder, and 1 teaspoon of
baking soda. Whisk to combine.In a medium-sized bowl, beat 1
large egg. Add 3 to 4 tablespoons
of honey, 1 cup of buttermilk, and(^1) ⁄ 4 to (^1) ⁄ 3 cup of oil (I like sesame
seed oil). Mix well.
Add the buttermilk mixture to the
flour mixture all at once, stirring
just enough to moisten all the dry
ingredients.
Pour the batter into a well-greased,
10-inch, cast-iron skillet, and bake
until a toothpick inserted in the
center comes out clean, about 30
minutes or so.
Serve hot with butter or honey, or
whatever other topping you like.
Variations: If desired, you can add
(^1) ⁄ 2 cup of raisins and (^1) ⁄ 2 teaspoon
of cinnamon to the dry ingredients
before mixing, or throw in some
sesame or sunflower seeds. Other
dried fruits and nuts are good addi-
tions, too. I also sometimes substi-
tute^1 ⁄ 4 to^1 ⁄ 2 cup of wheat germ for
an equal amount of the flour.
This article and recipes were
originally printed in the January/
February 1976 issue of our sister
publication Mother Earth News.
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