White House Honey-Oat Muffins

1098 Ratings
  • 5 1
  • 4 1097
  • 3 0
  • 2 0
  • 1 0

Spike Mendelsohn was inspired by the new beehive in the White House garden to make these lovely, not-too-sweet muffins. "I'm not a big breakfast eater, but I have muffins in my house right now," he says. More Top Chef Dishes

By Spike Mendelsohn
July 2010

Gallery

Credit: © Pernille Pedersen

Recipe Summary test

active:
20 mins
total:
45 mins
Yield:
Makes 12 muffins
Advertisement

Ingredients

Directions

  • Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

    Advertisement

  • In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

  • Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they're golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.

Make Ahead

The muffins can be stored in an airtight container at room temperature for up to 3 days.

Notes

One serving 226 cal, 30 gm carb, 11 gm fat, 1 gm sat fat, 4 gm protein, 2 gm fiber.

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 11/30/2021