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    Monday, March 27, 2017

    Aren't Muffins Fun - Two Ways - Using Honey

    Through some the websites that email me every morning I have found two new recipes for Muffins
    Both of them use Honey, both quite different, first one has the addition of Banana
    BUT what they both have in common...How easy they are to make!
    Virtually throw everything in together
    A little bit more finesse than that of course
    However So So Simple
    AND this first recipe No sugar, no dairy...if that suits 

    Also, all my Muffins freeze well, 
    Pop them on a tray and freeze, then place in a plastic bag
    Then just defrost on auto defrost, in the microwave
    Take them out, before they get too hot
    So to make the Honey Banana Muffins...recipe courtesy of Dinner with Julie blog
    I baked them in my fan oven and the muffins were ready in 15 minutes
    So I suggest that you check with a skewer or toothpick, around that time
    Oh and I added some lemon zest, you never go wrong with that

    3 very ripe bananas
    1/3 cup honey (creamed or liquid is fine)
    1/4 cup canola oil
    1 large egg
    1 tsp. vanilla

    Zest of a medium lemon
    1 1/2 cups all-purpose flour
    1 tsp. baking soda
    1/4 tsp. salt

    Preheat the oven to 185C Fan Oven

    In a large bowl, mash the bananas with the honey, oil, egg and vanilla and lemon zest

     Add the flour, baking soda and salt.
    Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, 
    (Actually I only had 9)
    and bake for 15- 20 minutes, or until golden and springy to the touch.
    So Round Two

    From The Taste Of Home Website 2007 Page 33
    Titled quite Appropriately for Grandma's Honey Muffins

    2 cups all-purpose flour        
    1/2 cup sugar
    3 teaspoons baking powder
    1/2 teaspoon salt
    1 large egg
    1 cup milk
    1/4 cup butter, melted
    1/4 cup honey

    Preheat oven to 190C Fan Bake. 
    In a large bowl, combine flour, sugar, baking powder and salt. 
    In a small bowl, combine egg, milk, butter and honey. 
    Stir into dry ingredients just until moistened. 
    Fill greased or paper-lined muffin cups three-fourths full. 
    Bake 15-18 minutes or until a toothpick inserted in center comes out clean. 
    Cool 5 minutes before removing from pan to a wire rack. Serve warm.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. 
    To use, thaw at room temperature or, if desired, 
    microwave each muffin on high for 20-30 seconds or until heated through. 
    Yield: 10

    Thumbs up from the Grandchildren

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