The Ula Cafe was walking distance from my JP condo, and they featured a "muffin of the day" on their FB feed that often motivated a morning stroll for me in summers. Nowadays, we make our own at home, and this recipe is fail-proof: we've don blueberry bran, pear pecan and, here, apricot almond. The buttermilk and honey make these tangy and sweet in all the right ways. Happy morning to you!
Pre-heat oven to 375 degrees.
Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.
Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.
Spoon batter into lined muffin tins. This batter doesn't have a high rise; fill the cups to create a nice muffin top and spring tops with raw sugar crystals.
Bake for 20 minutes or until tops are golden.
Ingredients
Directions
Pre-heat oven to 375 degrees.
Mix and sift dry ingredients in one bowl and gently whisk wet ingredients in another.
Pour wet ingredients into dry and add desired fruit and nuts; stir until batter is just moist -- do not over-mix.
Spoon batter into lined muffin tins. This batter doesn't have a high rise; fill the cups to create a nice muffin top and spring tops with raw sugar crystals.
Bake for 20 minutes or until tops are golden.