Honey Berry Muffins

Great for Breakfast or Dessert! 

From http://www.athoughtforfood.net/honey-ricotta-and-berry-muffins/

Honey Ricotta and Berry Muffins Yield: 12 muffins ToolsWhisk Regular muffin tin (not mini) Ingredients2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup sugar 1/2 teaspoon salt 2 large eggs 1/4 cup honey 1/4 cup, plus 2 tablespoons whole milk 1 tablespoon pure vanilla extract 1/2 cup ricotta cheese zest of 1 lemon 1 1/2 cups mixed fresh berries (chopped strawberries, whole blackberries, and blueberries) Instructions Preheat oven to 400 degrees F. with rack in the center position. Line a 12-cup muffin tin with fluted paper liners or grease the cups with butter. In a large mixing bowl, sift together the flour, baking powder, sugar and salt.  In a separate bowl, whisk together the eggs and honey until they are blended together.  Whisk the milk and vanilla extract into the wet mixture. Mix the wet mixture with the dry ingredients and stir to combine.  Fold in the ricotta cheese and mix in the lemon zest. Fold in the berries. Spoon the mixture into the greased muffin cups so each is filled a little more than halfway.  Add a blackberry to the top of each and push in slightly with your finger. Bake for approximately 20 minutes, or until a toothpick is inserted and comes out clean.  Let sit for 5 minutes before taking out of the pan.  Transfer to a rack to cool before serving.

Honey Bunches: great for breakfast, dessert or a snack, and super easy!

Honey Bunches

Courtesy Gale Gand, Butter Sugar Flour Eggs by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999


Prep Time:10 min  Cook Time:20 min
Level: Easy
Serves: 24 cookies

Ingredients
8 tablespoons (1 stick) butter
1 1/2 cups quick cooking rolled oats
1/2 cup flaked sweetened coconut
1/2 cup coarsely chopped walnuts
1/4 cup all-purpose flour
2/3 cup honey
24 walnut halves
Directions
Preheat the oven to 350 degrees.

Butter 2 mini muffin tins, or use 1 tin and bake in 2 batches. In a small saucepan, melt the butter over low heat. Meanwhile, in a large bowl, combine the oats, coconut, walnuts, and flour and mix. Stir the honey into the melted butter and bring to a boil, stirring often. Pour the butter mixture over the dry ingredients and mix well. Press 1 heaping tablespoon of the mixture into each mini muffin cup. Bake until just beginning to brown, 15 to 20 minutes. Remove from the oven and immediately press a walnut half on top of each honey bunch. Let cool 10 minutes in the pan, then transfer to a wire rack and cool completely. Store in an airtight container.