Honey Whole Wheat Muffins

This month we have been enjoying fresh raw honey and also as a special treat honey in the comb from Abbi's honey bees. It has been a special treat that we have enjoyed on our bread with butter, in tea and even by the spoonful (the honey comb). It has certainly been a sweet and sticky treat! This morning however we branched out and had it in baked goods. Chocolate chip muffins were requested for breakfast so that is what we had, or the children had. Travis and I had chocolate chip muffins minus the chips and they were delicious. These are plenty sweet enough to be used like a cupcake and served with a little frosting to dress them up. The original recipe prior my modifications came from my Better Homes and Gardens Cook Book. It is my regular go-to cook book that my Grandma Cleone gave me for Christmas in 1991. It is getting very dog-eared and worn but I continue to use it regularly. It has all the basics in it.

Honey Whole Wheat Muffins

The orange zest adds a just-right touch to the honey flavor!

3 cups Whole wheat flour

1 1/2 cups all-purpose flour

2 Tablespoons baking powder

3/4 teaspoon salt

3 beaten eggs

1/2 cup kefir

1 cup milk

3/4 cup oil

1 1/2 cup honey

Zest of one orange

optional: mini chocolate chips

In a large mixing bowl stir all of the dry ingredients together.

All at once add the liquid ingredients, mix together well.

Line or grease 30 muffin cups. Fill with batter 2/3 or so full. If you wish to have chocolate chips in yours add about a tablespoon to each batter filled cup.

Bake at 385○ for 18 - 20 minutes.

Serve warm and enjoy!

~Anna

♥ If your family is smaller that mine you can easily half this recipe or 1/3 it as I have tripled the original recipe for our family's needs. They should keep well for a few days, too, in your refrigerator, I wouldn't know since we finish them to quickly.