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...). 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
Continue After Advertisement
Ingredients
-
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)
Directions
-
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.
See what other Food52ers are saying.