Land of Milk and Honey

Cooking with Honey by Laurie Dotson

Wow, October is here and I’m still in shorts and a t-shirt, with the windows opened in every room.  How can this be? I remember as a kid up in Michigan, we would trick or treat in our snowsuits…Let’s not go there and stay in “this”  warm moment.  As I look around the leaves are changing and dropping from the trees.  We see the fallen apples, that circle the base of the apple tree are covered in yellow jackets. The honeybee’s are rushing to get the last bit of nectar off of the fall flowers, to create and store up their winter honey.  My poor garden is starting to look bear and halloween-ish.  Now the Cicada’s serenade me every evening. I thought a yummy muffin with coffee, would be a nice greeting to the cool weather and the evening songs of the insects.  Tonight, we will plop ourselves around the fire pit out back and enjoy the quiet, of the evening.   I hope you can do the same!

flaxseed cinnamon strudel muffins

 Cinnamon and Flax Seed Streusel Muffins

INGREDIENTS

  • 1 tablespoon Flax Seeds, ground
  • 3 tablespoons water
  • 1/3 cup brown sugar
  • 3 tablespoons flour
  • 2 teaspoons Cinnamon Ground
  • 3 tablespoons cold butter
  • 1 3/4 cups flour
  • 1/4 cup honey
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup apple juice
  • 1/4 cup coconut oil or vegetable oil

Instructions

  1. Grind the whole flax seeds in a coffee bean grinder, or spice grinder. Combine with the water in a small bowl and set aside.
  2. Add the brown sugar, 3 T of flour, cinnamon and butter in a pastry blender or food processor. Pulse until combined. If you do not have a food processor, you may also use a fork to shred the butter into the mixture, it just takes a bit more time.
  3. In a large mixing bowl, whisk together the flour, baking powder and salt. Create a well in the middle of the dry ingredients. Pour the flax seed mixture, honey, juice, and oil in. Carefully fold together, just until combined. It will be lumpy and there may still be bits of flour throughout the dough. It is important not to over-mix muffin batter.
  4. Grease 12 muffin cups. Spoon about 1 T of batter into each cup. Top with about 1 teaspoon of the streusel mix. Then add a layer of the remaining muffin batter. Top with the rest of the streusel mix.
  5. Bake at 400 degrees for 20 minutes. You may test for doneness with a cake tester. Run a knife along the edge of the baked muffin, and slide out of the pan. Cool on a cooling rack for about five minutes. Serve warm!

Makes 12 muffins. (That feeds 4 hungry men or 12 normal people) Don’t forget your favorite coffee!

Happy Eating !

“Restore the joy of Your salvation to me, and give me a willing spirit.” – Psalm 51:12 
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