Robin, 18 June 2011, ‘Really Ratbaggy Weather and Suitable Distractions’
3 T butter
¾ c strong tea
1/3 to ½ c honey: this is going to vary both with how sweet you want your muffins and how runny your honey is. I’m always going on in my recipes about how individual ingredients vary. Honey more so than most. Honey is actually fairly tricky to bake with, but muffins are pretty accommodating.
Melt the butter, let cool; beat the egg, add the honey, then the tea, then the melted butter.
1-2 c wholemeal/wholewheat flour. You want about 1 ½ c flour total, but if you want to use some white flour to lighten it, use up to ½ c.
½ c (dry) oatmeal
1 T baking powder
If you like cinnamon (I often put cinnamon in my tea), you can add 1 tsp ground
Mix all this dry stuff together, then stir in quickly to the wet. I recommend using a whisk. It’s true that lumps will (probably) bake out, but they make me nervous.†††
Plop in about 12 muffin cups, which you’ve either buttered first or put paper muffin cups in. About 20 minutes at 400°F. They should puff up beautifully, and the tops should be pretty hard. And if you wanted to brush them, when they come out of the oven, with a little honey thinned with a little water, that would be good too. If you want to you can run them back in the oven again for just about a minute more, to get a nice crackly effect from the honey wash.
††† I personally think the whole ‘don’t overbeat your muffin batter’ is kind of a bugbear. But it’s true you beat only minimally, unlike a cake batter, say, where you want to see the batter change colour.