Just as I began Cookie Tuesday because I wanted to bake more cookies, I'm starting Muffin Monday. I just don't make muffins enough, and they are the perfect little breakfast food, or a nice complement to a supper soup. Tonight I'm making the Potato and Fall Onion Soup, and these simple muffins will go along well with it. The recipe comes from a book, very precious to us. Back in 1982, a dear friend was visiting, and we strolled into a used book sale sponsored by the local nuns. She bought us this book which had an inscription already. She added, "Passed along to Tom and Nan with love." It is dated eight days after our daughter was born. At the time, we had finished all our pre-adoption work, and were waiting to meet our child. We had no idea if or when she had been born. When I look back at the date in the book, it just brings tears of joy to my eyes that she was in the world by then and we were all going to meet in a few short months.
Muffins, Plain or Blueberry (if you wish, add 1/2 cup blueberries)
Preheat oven to 400º F.
Grease muffin tins with cooking spray.
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
Over low heat, melt:
1/4 cup butter
3 Tablespoons honey
1/4 cup milk
Add butter, honey, egg, and milk to dry ingredients, and stir briefly (I used a fork).
Fill muffin tins half full and bake about 20 minutes.
This yields twelve small muffins. They are crunchy, with a delightful taste of honey.