Any kind of honey can be used for these muffins that taste great with a pat of butter. The kind of honey used will affect the flavor, experiment with different varieties until you find the one you like best. Any kind of milk or yogurt (whole, low fat, or nonfat) will work, too so there’s no need to make a special trip to the store.
Sun Oven Honey Muffins
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 large egg, at room temperature
1 cup honey
3/4 cup plain yogurt
1/2 cup milk
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Set Sun Oven out to preheat. While you’re at it you can put the butter in a glass measuring cup and place it in the Sun Oven to melt. Keep an eye on it and bring it inside in time to let it cool slightly before adding it to the batter. Spray the indentations and rims of two six-muffin tins with cooking spray or line them with paper liners. Silicone muffin cups can also be used.
Whisk toghether the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmeg in a medium bowl. Set aside
In a large bowl, whisk the egg until lightly beaten, whisk in the honey until the mixture is light and pale, about 1 minute. Whisk in the yogurt until smooth, then whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the flour mixture until just moistened. Fill the prepared tins 3/4 full. Bake any leftover batter (there will most likely be some) in a second batch. Place a rack on one of the muffin pans and cross stack the second pan on top. Bake the muffins in the Sun Oven until a toothpick inserted in the center of one muffin comes out clean, 35 t0 45 minutes. Cool the muffins on a wire rack for 10 minutes. Remove the muffins from the pan and let cool another 5 minutes.
Makes 12 muffins.