Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Honey Almond Muffins
Print Recipe
Almond extract and C&H® Honey Granules flavor these easy and lightly sweet breakfast muffins.
Yield
12
muffins
Author
Amber Brady
Ingredients
1/2
cup
C&H® Honey Granules
1
large egg
3/4
cup
milk
1/3
cup
oil (canola/vegetable)
1
tsp
almond extract
1 3/4
cup
all-purpose flour
1 1/2
tsp
baking soda
1/2
tsp
salt
Sliced Almonds + Extra C&H® Honey Granules for sprinkling on top
Instructions
Prepare a muffin tin with paper cups. Set aside.
In a large bowl, whisk together the Honey Granules, egg, milk, oil, and almond extract.
In a separate bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients, and mix until just incorporated.
Divide the batter amongst 12 muffin cups (about ½ full). Sprinkle the tops with extra C&H® Honey Granules and sliced almonds.
Bake at 400 degrees Fahrenheit for 14 to 16 minutes or until a toothpick comes out clean from the center.
Enjoy within two days. Store leftovers in an airtight container.
Notes
©
DESSERT NOW DINNER LATER
All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.