Name: Elsie’s Milk and Honey Muffins
Yield: 4 servings
Ingredients: 1 1/2 cups Borden Dairy Milk; 1/3 cup honey; 1/4 cup melted butter; 2 cups all-purpose flour; 1/2 cup whole wheat flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 11/2 teaspoon salt; 1 teaspoon vanilla extract; 1 large egg

BreakfastServes 4

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

Mix Wet Ingredients: In a large bowl, whisk together Borden Dairy Milk, honey, melted butter, vanilla extract, and egg until well combined

Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; it's okay if there are a few lumps.

Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

Bake: Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Cool and Serve: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

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Ingredients

1 1/2 cups Borden Dairy Milk
1/3 cup honey
1/4 cup melted butter
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
11/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg