These moist, tasty muffins are quick and easy to make at about 45 mins from start to finish including clean up! This recipe is created by Vicki Shanta Retelny, but we used our Lavender Infused Honey in place of the Pure Honey she uses in her recipe, which adds a delicious layer and enhances the flavour of the berries.
Triple Berry Honey Muffins
Makes 12 Muffins
2 cups all-purpose flour
1⁄2 cup sugar
1 Tbsp baking powder
1⁄2 tsp salt
Zest of 1 mandarin orange
2 large eggs, at room temperature
1 cup milk or non-dairy milk
1⁄4 cup unsalted butter, melted
1 tsp vanilla extract
2 Tbsp honey. We used Bee Kind Lavender Infused Honey
1⁄2 cup each of blueberries, raspberries & blackberries or mixture to equal 1 1/2 cups
Preheat oven to 200 C (400 F). Grease 125-mL (1⁄2-cup) muffin tins.
In a large bowl, combine the flour, sugar, baking powder, salt and orange zest. In a small bowl, whisk together the eggs, milk, butter, vanilla and honey. Stir wet ingredients into dry ingredients and gently fold in berries; stir until just combined.
Portion the batter into the muffin tins until almost full. Bake 15 minutes or until a toothpick inserted in the centre comes out clean. Transfer the tin to a wire rack to cool before removing the muffins. Store the muffins in a paper-towel-lined airtight container at room temperature for up to 4 days.