The HONEY AND WALNUT MUFFINS are extremely soft little cakes with an intoxicating aroma and a truly unique taste given by delicious honey. They are one of those desserts that are prepared in a short time and do not require particular care.
They are ideal for a healthy and energetic breakfast or for a tasty snack, especially for children. These muffins remain soft even for 3 or 4 days if well stored, for example in an airtight container. If you do not plan to eat them right away you can freeze them once baked and cooled, then take them out a few hours before and decorate them.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 185.44 (Kcal)
- Carbohydrates 19.58 (g) of which sugars 10.62 (g)
- Proteins 3.18 (g)
- Fat 11.16 (g) of which saturated 1.37 (g)of which unsaturated 7.91 (g)
- Fibers 0.42 (g)
- Sodium 18.01 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs (medium, at room temperature)
- 2 tbsp honey
- 3/4 cup all-purpose flour (00 flour) (about 100 g)
- 2 tsp baking powder
- Half tsp ground cinnamon
- 3 tbsp brown sugar
- 5 tbsp sunflower oil
- 1 tbsp honey (liquid)
- 3/4 oz walnut kernels (chopped)
FOR THE HONEY AND WALNUT MUFFINS YOU WILL NEED
- 1 Muffin tin
- 2 Bowls
- Electric beaters
- 1 Spatula
- 1 Sieve
- 8 Paper liners
PREPARATION HONEY AND WALNUT MUFFINS
Put the sifted flour and baking powder in a bowl, together with the brown sugar and cinnamon. Mix the dry ingredients and set aside.
In another bowl, beat the eggs with the honey until light and frothy. Add the sunflower oil and incorporate it.Finally add the dry ingredients and fold them in well with a spatula so as not to deflate the mixture.
Place paper liners in a muffin pan and fill them 2/3 full with the batter.
Bake the honey muffins in a preheated conventional (static) oven at 374°F for 12 minutes, until they are well risen and golden.Remove them from the oven and cool them on a wire rack.
FOR THE TOPPINGWarm the honey in the microwave for a few seconds to make it fluid. Brush the surface of the muffins with the honey and sprinkle with the chopped walnuts.
STORAGE
The HONEY AND WALNUT MUFFINS stay soft for at least 3 days if kept under a glass dome or in an airtight container.
VARIATION
You can use the honey you prefer; I used wildflower honey, but you can substitute orange, eucalyptus or linden honey.
