These muffins, sweetened with macadamia nut honey, get some warmth from cinnamon and a bit of mesquite* flour, which makes them perfect for a chilly winter morning. The mild, smooth flavor of our macadamia nut honey is a perfect compliment to the spice of the cinnamon and the nutty mesquite.
Cinnamon Raisin Muffins with Macadamia Nut Honey and Mesquite Flour
- 1 3/4 cups fine whole wheat flour (whole wheat pastry flour)
- 1/2 cup mesquite flour
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 cup sugar
- 1/3 cup Macadamia Nut Honey
- 2 eggs
- 2/3 cup coconut oil (or other mildly flavored oil)
- 1 cup milk (soy or almond also work)
- 1 cup raisins
- Preheat the oven to 350°F and line a muffin tin.
- In a large bowl, mix together sugar, honey, eggs, oil, and milk.
- In a separate bowl, stir together flours, baking powder, cinnamon, and salt. Add the flour mixture to the honey mixture and stir just until evenly mixed, being careful not to over-stir. Fold in the raisins.
- Divide batter evenly between 12 muffin cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
*mesquite is a tree that is part of the legume family, and grows in hot climates – the Kiawe tree in Hawaii is a type of mesquite, in fact! In South America and Mexico, people use the seeds to make a distinct, nutty tasting flour.