Baking with Honey... Grandma's Honey Muffins

 I love it when I try a new recipe and my husband thinks it’s even better than my old-standby.  This recipe from Taste of Home is just that…he loved the slightly sweet honey taste of these muffins…nothing needed but a little butter on your split muffin.  We enjoyed them today with Crunchy Macaroni Salad.
For this half recipe I used an egg yolk instead of half an egg; I used the egg white to make a half recipe of Coconut Macaroons.
This is going in my “Keeper” file!                   

                      Grandma's Honey Muffins
  1        cup  all-purpose flour -- 5 ounces
  1 1/2 teaspoons  baking powder
     1/4 teaspoon  salt
     1/4 cup  sugar
  1        egg yolk -- or half egg
     1/2 cup  milk
  2        tablespoons  butter -- melted
  2        tablespoons  honey
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through, then toast in your toaster oven until crisp, 3-4 minutes, watching carefully. 
Yield: 1/2 dozen.                     

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