Kentucky honey is typically harvested in late July and early August every year, after bees have prepared it from the nectar they collected from local flowers, blossoms and trees. Because bees get their nectar from so many colorful sources, each bottle of honey you buy at the grocery may look and taste different.
Honey is best stored at room temperature in an airtight container and, if stored properly, can last up to two years!
You can use it in cooking and baking in place of sugar, too. It has a higher sweetening power than sugar, so less is more when it comes to using honey in your recipe.
Use locally-harvested honey from your city’s farmer’s market to bake a batch of delicious Honey Raisin Muffins!
- ½ cup + 2 tablespoons all purpose flour
- ½ cup + 2 tablespoons whole wheat flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups bran flake cereal with raisins
- 1 cup skim milk
- ½ cup honey
- 2 egg whites
- 3 tablespoons unsweetened applesauce
- 2 tablespoons canola oil
Yield: 12 muffins
Nutrition Analysis: 150 calories, 3g fat, 0mg cholesterol, 170mg sodium, 30g carbohydrates, 2g fier, 15g sugar, 4g protein
- Combine flours, baking powder, baking soda, cinnamon and salt in a bowl and set aside.
- In a large mixing bowl, combine cereal, milk and honey; let stand for 2 minutes to soften.
- Stir in egg whites, applesauce and oil and mix well.
- Add dry ingredients and stir until moistened.
- Fill a greased or paper-lined muffin pan ⅔ full.
- Bake at 400 for 15-18 minutes.
- Cool 10 minutes before removing from the pan.
This Recipe Was Created By Plate it Up Kentucky Proud. Plate it Up Kentucky Proud is a partnership project between the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture and the University of Kentucky School of Human Environmental Sciences.