Honey Oat Muffins

The smell of these muffins baking is powerful stuff. It smells sweet and warm and oh so nice on a snowy winter morning. I seem to bake a lot of muffins this time of year. I think because I feel like baking for the warmth of the oven and the heavenly smells, but am also feeling a little lazy. These muffins will do you right.

Honey Oat Muffins

via Food & Wine

3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs

Preheat the oven to 375°F.

Coat a 12-cup muffin pan with cooking spray or vegetable shortening, or fill with baking liners. 

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.

Note: I experimented with half the muffin tray filled with liners and half greased with vegetable shortening. I was worried there wasn't enough oil in the recipe to keep the muffins from sticking to the liners, but both methods worked equally well.