White House Honey Oat Muffins

  Posted on June 17, 2011  by Leslie Blythe  No comments

A Beehive at the White House

Spike Mendelsohn, a guest chef at the White House, was inspired by the new beehive in the presidential garden to make these lovely, not-too-sweet muffins.

White House Honey Oat Muffins

Serves 8

¾ cup old-fashioned rolled oats
¾ cup whole-wheatflour
¾ cup all-purpose flour
2 tsp baking powder
1½ tsp baking soda
½ tsp ground cinnamon
½ tsp ground coriander
¾ tsp salt
½ cup plus 2 Tbs honey
½ cup buttermilk
½ cup canola oil
2 large eggs

Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray. In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, coriander and salt.

In another bowl, whisk the honey with the buttermilk, canola oil and eggs. Pour the honey mixture into the dry ingredients; mix just until combined.

Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.