Honey Oat Muffins

My kids love these muffins! I thought the cardamom might be a little overwhelming but it isn't. The cardamom flavour is definitely stronger in the batter than in the baked muffin but it still adds a nice little "something-something" to this snack. The honey shines through in this recipe and can be tasted in every bite. You can also use maple syrup instead of honey. Of course, if you want to use less the sugar leave out the chocolate chips.

I've also occasionally used one pack of individual instant oats (any flavour) when I've been out of regular oats. I use whole wheat pastry flour but you can use all-purpose flour though it might make a slightly more dense final product (not that there is anything wrong with that).


Makes 12 muffins.

Ingredients

3/4 cup quick or instant oats
1/2 cup honey
1/4 cup brown sugar or turbinado sugar
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1 tsp cardamom
1/2 cup mini chocolate chips (optional)

Instructions

Preheat oven to 350 degrees F.

On medium low heat combine honey, oats, cinnamon, cardamom and vanillla. Heat until honey is warm. Remove from heat.

In large mixing bowl beat together sugar, eggs and oil on medium high speed for 3 minutes.

In small bowl whisk together flour, baking soda, baking powder and salt.

Add half the flour mixture to the egg bowl and stir on low speed until just combined. Add the yogourt and mix again. Add the oat mixture and stir. Add the last of the flour and chips. Stir just until combined.

Evenly divide amongst muffins tins and bake for 15-17 minutes until golden and tooth pick test comes out clean.

Cool for ten minutes in tins and then remove muffins from tin and cool completely on wire rack.