Honey is such a special ingredient, a literal distillation of place. My mind gets blown a little anytime I think about it! I love cooking with local honey and incorporating this natural sweetener as many ways as I can: Think Honey-Curry Chicken Breasts and Corn Fritters with Honey Bacon Drizzle. These muffins are another great way to eat your honey -- moist and filling but also flavorful and surprising. We eat them for breakfast and snack, but they could just as easily be served like a corn bread with dinner. They are not overly sweet. But, wow, are they good.
Find more honey inspiration at the National Honey Board's website.
Makes 12-15 standard muffins.
Ingredients
- 1 large egg, beaten
- 1 cup whole milk ricotta cheese
- 3/4 cup local honey
- 1/3 cup butter, softened
- 1 1/4 cups rolled oats, divided
- 2 Tbsp. zested orange peel
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. aluminum-free baking powder
- 1/4 tsp. fine sea salt
Instructions
- Preheat oven to 350°F. Grease or line muffin pans with liners.
- Mix egg and ricotta. Stir in honey and butter. Add 1 cup oats and orange peel.
- In a small bowl, stir together flour, baking soda, baking powder, and salt. Add flour mixture to egg and ricotta mixture.
- Fill muffin cups 2/3 way full of batter. Sprinkle remaining 1/4 cup of oats, just a bit atop each muffin.
- Bake 25 minutes or until a toothpick inserted in the muffin comes out clean. Remove from pan. Cool slightly on wire racks. Serve warm.
