| Recipes |

Oats and Honey Muffins 

Food And Prop Styling By Renee Muller Photography By Moshe Wulliger

Oats and Honey Muffins
 

Make the batter the night before and bake in the morning, or bake and keep in the freezer for breakfast on-the-go. However you decide to use these, you’ll be sure to enjoy them.

YIELDS 12 MUFFINS 

  • 112 cups whole wheat flour or wholespelt flour
  • 1 cup quick-cooking oats
  • 12 cup honey
  • 2 Tbsp brown sugar
  • 112 tsp baking soda
  • 2 tsp baking powder
  • 1 egg
  • 13 cup oil
  • 34 cup orange juice
  • 1 tsp vanilla extract
  • 12 cup mini chocolate chips

Preheat oven to 350°F (175°C). Line 12 muffin cups with muffin papers. Place all the ingredients into the bowl of a mixer and mix until combined. Spoon into lined muffin cups and bake for 18 minutes.

(Originally featured in FamilyTable, Issue 674)

  • Send A Comment To The Editors