Hey there! I know it’s been a while since I’ve posted anything on Pickwick Tea Lady and I am sorry. I have been quite busy getting ready for an antiques show in Texas and it is taking most of my conscious energy and my unconscious energy as well. That being said, I dropped the ball and am very sorry for neglecting you, my readers.
So now, hopefully I’m back to a normal routine and can begin again. At least I will try.
Today, we have a wonderful muffin for a winter day. Loaded with all that wonderful cinnamon goodness, highlighted with local honey (it’s the best) and for those with egg sensitivities it is egg free. It can also be made dairy free using a milk substitute like almond milk, soy milk, rice milk, etc. I think you could use this as a basic muffin recipe for those with milk/egg sensitivities and just substitute something for the cinnamon like berries or chocolate chips. Maybe we’ll try that next.
My muffin boys love these with a cup of hot cocoa and a good book.
Cinnamon Honey Muffins
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Pinch of salt
- 1/2 cup honey – local honey is best
- 2 teaspoons vanilla extract
- 1 cup milk
- 1/4 cup vegetable or cannola oil
- Cinnamon sugar for topping**
- Preheat oven to 350F. Line muffin tins with cupcake papers and set aside.
- Sift together the flour, baking powder, cinnamon and salt into a large bowl. Set aside
- In another bowl, mix together the milk, vanilla, oil and honey.
- Add the wet ingredients to the dry and mix by hand until just blended.
- Using an ice cream scoop to make muffins all the same size, fill prepared muffin cups.
- Sprinkle tops with cinnamon sugar
- Mix all ingredients until just blended
- Bake at 35F for 30 minutes or till a toothpick inserted in the center tests clean.
- Cool in the pans for 5 minutes then remove to a wire rack to cool completely.
- Muffins can be stored at room temperature in a air tight container for up to 3 days…if they last that long.
** Cinnamon Sugar for topping
- 2 teaspoons sugar
- 1/2 teaspoon ground cinnamon
- Mix together and use to sprinkle on top of muffins.
- Can be kept in shaker top jar for months at room temperature.