Blueberry Muffins


1 1/2 c. fresh blueberries, cleaned and set aside

1 1/2 c. unbleached flour
1/2 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. grated lemon or lime peel
1/3 c. honey
1/4 c. butter
1/3 c. milk
1 large egg
2 T. fresh lemon or lime juice

Sift together the flour, baking soda, baking powder, and salt into a mixing bowl. Make a well in the center.

Beat together all the other ingredients except for the berries. Pour into the center and stir gently until just blended. Mix in the berries. Fill 12 paper lined muffin cups 2/3 full.

Bake 30-35 minutes at 350 degrees. Cool 5-10 minutes before removing and devouring.

The Enchanted Broccoli Forest by Mollie Katzen

Delicious Corn Bread

by Moosewood Cookbook

¼ c. honey
1 c. buttermilk
1 egg
1 c. yellow corn meal
1 c. unbleached flour
2 t. baking powder
½ t. baking soda
½ t. salt
3 T. melted butter

Preheat oven to 425 degrees. Beat together egg, buttermilk and honey. In a separate bowl, mix together all the dry ingredients. Combine the wet and dry ingredients and the melted butter. Mix well. Pour into a greased 8” square pan and bake until golden, 20 minutes. This recipe can be easily doubled. Place in a greased 9 by 13 pan. Bake a little longer—probably more like 30 minutes.

Honey Corn Muffins

12 muffins
1 ¼ c. flour
¾ c. cornmeal
1 ½ t. baking powder
1 t. kosher salt
½ t. baking soda
2 large eggs
1 c. buttermilk
1/3 c. honey
4 T. unsalted butter, melted

Heat the oven to 375 degrees. Coat a 12 cup muffin tin with cooking spray. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda.

In a large bowl, whisk together the eggs, buttermilk, honey and melted butter. Add the flour mixture and stir to combine. Divide the batter among the muffin cups and bake until golden brown and a toothpick inserted to the center of the muffin comes out clean, about 30 to 35 minutes.

Honey Oatmeal Bread

2 cups boiling water
1 cup dry rolled oats
soak 1/2 hour until oats are soft

2 packages dry yeast
1/3 cup warm water
Sprinkle yeast on water, let sit until all yeast is dissolved

1/2 cup honey
2 tsp salt
2 tbsp melted butter
Add to oats, then add yeast,
mix well

4-5 cups flour

Add to other ingredients, knead until smooth and dough has tiny blisters on the surface (it may be sticky). Let dough rise, then punch down.

Grease two loaf pans. Form dough into two loaves and place in pans. Let rise until doubled. When doubled, brush tops with egg yolk mixed with a few drops of water.

Sprinkle on poppy or sesame seeds (as many as will stick).

Bake at 325 degrees for 50 minutes (top will collapse before or after loaves
come from the oven).

Excellent toasted, which brings out honey flavor

NY Times No-Knead Bread

by Ami Vandeventer

3C flour
1/4t instant yeast
1 and 1/4t salt
1 and 5/8C water

Mix ingredients into large bowl to create goopy mess.
Seal with plastic wrap and allow to rise at warm room temp (70-75F) for 12-18 hours. Turn out onto floured surface, fold on itself 1-2 times, cover with plastic wrap, let rest 15 minutes. Shape into a ball, place on heavily floured, non-terry-cloth, cotton towel (I used an old pillow case) and double cloth over dough. Allow to rise another 2 hours, until doubled in size. 30 minutes before dough is ready, place heavy, covered crock in preheated 450° F oven.

Once crock is completely preheated, slide your hand under the cloth and invert to dump the dough into the hot crock. Shimmy the crock to settle the dough, but don’t worry if it still looks a little messy. It’ll settle down. Immediately cover and return to oven to bake, covered, for 30 minutes. Remove lid and bake another 15 minutes until golden brown. Cool on rack and serve with lots of HONEY!

Pumpkin Bread

by Stacy Wynn

4 beaten eggs
2 cups honey
2 cups cooked pumpkin, fresh or canned
2/3 c. water
1 c. vegetable oil
3 ½ c. whole wheat flour
2 t. baking soda
1 t. cinnamon
1 t. nutmeg

Preheat oven to 350 degrees.

Beat eggs, honey, pumpkin, water and oil together well. In a separate bowl, mix flour, baking soda, cinnamon and nutmeg. Pour the dry mixture into the wet one and mix thoroughly. Pour the batter into 2 oiled 9 by 5 loaf pans. Bake 1 hour and 10 minutes until toothpick inserted in center comes out clean.

Rosemary Rolls

24 rolls
3 ½ c. flour (preferably unbleached and organic)
¼ c. honey
½ t. salt
2 t. (1 package) yeast
5 T. softened butter or margarine
2/3 c. very hot water
2 T. fresh rosemary

Combine water, yeast and 1T of the honey in a measuring cup and let sit until foamy. In the bowl of a food processor, combine 1 c. of the flour with 2 T of the fresh rosemary. Process until rosemary is well distributed and cut small. Add rest of flour, salt and butter to the bowl and process until mixed. Add yeast mixture and process until the dough forms a ball—adding more flour if necessary. Place in a greased bowl, turning to grease the top and let rise in a warm place for 1 hour until doubled. Punch down and divide into 4 equal pieces. Divide each of the 4 pieces into 6 small balls to form rolls. Place on a large cookie sheet a couple of inches apart. Let rise until doubled—about 40 minutes.

Preheat oven to 400 degrees. Bake rolls for 10 to 15 minutes until golden brown. Brush tops with melted butter. Let cool—if you can. My boys eat these as fast as I can make them.

Editors note: These are magnificent split and stuffed with left over cooked tri tip or roast and horseradish mayonnaise or Trader Joe’s wasabi mayonnaise. Courtesy of Beth Conrey

Raspberry Streusel Muffins

Adapted from “The Silver Palate Good Times Cookbook” by Julee Rosso and Sheila Lukins.

Makes 12

1 ½ c. unbleached flour
2 t. baking powder
¼ t. salt
1 t. ground cinnamon
¼ c. Bee Squared clover honey
¼ c. Bee Squared alfalfa/wildflower honey
1 egg
½ c. unsalted butter, melted
½ c. milk
1 ¼ c. fresh raspberries
1 t. grated lemon zest

Streusel Topping:
½ c. chopped pecans
½ c. packed brown sugar
¼ c. unbleached (preferably organic) flour
1 t. ground cinnamon
1 t. grated lemon zest
2 T. unsalted butter, melted

½ c. confectioners’ sugar
1 T. fresh lemon juice

1. Preheat oven to 350 degrees. Line 12 muffins with paper liners.
2. In a decent sized bowl, mix together the dry ingredients: flour, baking powder, salt and cinnamon.
3. In another decent sized bowl, mix together the liquid ingredients: honeys, egg, melted butter and milk.
4. Add liquid ingredients to dry ingredients and stir until just combined. Add raspberries and lemon zest. Fill each muffin cup ¾ full with batter. There should be EXACTLY enough for 12 muffins.
5. Mix together all the streusel ingredients except the butter. Pour in the butter and stir to combine. Spread evenly over the top of each muffin.
6. Bake until nicely brown and firm, 22-28 minutes.
7. To make the glaze, mix together the confectioners’ sugar and the lemon juice. Drizzle over the warm muffins and serve.