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Author Notes: My mother has been making this recipe since I can remember. Even as a young, picky child, they were one of my favorites. I’d always insist that at least half be made without raisins—a request that annoyed (and continues to annoy) my father to no end. The recipe comes from an old, well used copy of the Tassajara Bread Book by Edward Espe Brown (http://www.amazon.com/Tassajara-Bread-Book-Edward-Brown/dp/1590308360). They are surprisingly light for muffins made entirely from whole wheat flour, with a lovely sweetness from the honey and a hint of warmth from the spices. Enjoy them for breakfast, with dinner, or at any and all snack times in between. —Carey Nershi
Makes 12 muffins
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 egg
- 1/4 cup oil (coconut or organic canola are ideal)
- 1/2 cup honey
- 1 1/2 cups whole milk
- 1/2 cup raisins (optional)
- Preheat oven to 400° F and grease a muffin tin. Combine the dry ingredients (flour, baking powder, salt, spices) and set aside.
- Beat together the wet ingredients (egg, oil, honey, milk). If using coconut oil, melt it over low heat until it liquefies first. Quickly fold the dry ingredients into the wet ingredients until just combined. If adding raisins, fold them in as well.
- Spoon batter into muffin tin and bake for 20 minutes.
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