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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

Spike Mendelsohn
July 2010

Gallery

© Pernille Pedersen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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