, by Kelsey Brandt 1934 Cosmo
, by Kelsey Brandt All Gold Everything
, by Amber Chase Caramelized Fig Manhattan
, by Amber Chase Dad’s Classic Sweet Iced Tea
Nothing greets an easy weekend morning better than a warm muffin enjoyed with a steaming cup of coffee. The best part? Muffin recipes are ultra easy to pull off and come together quicker than bread or cake. With National Muffin Day, February 20, around the corner, we're celebrating accordingly with the help of Southern products.
- 2 cups flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup milk
- ¼ cup butter, melted, plus more for serving
- ¼ cup Apis Mercantile raw honey (orange blossom recommended), plus more for serving
- Preheat oven to 400.
- In a large bowl, combine flour, sugar, baking powder, and salt. Set aside
- In a small bowl, combine egg, milk, butter, and honey. Stir wet ingredients into dry ingredients until just mixed. Fill greased or paper-lined muffin tin three-fourths full. Bake until a toothpick inserted into the muffins comes out clean, about 15 to 18 minutes.
From Altman Farm
- 1 Quickie Bag Altman Farm Cornbread Mix
- 1 teaspoon pumpkin spice
- 2 tablespoons brown sugar
- 1 cup canned pumpkin
- ¾ cup milk
- 1 egg
- 3 tablespoons melted butter, cooled
- 2 tablespoons molasses
- In a medium bowl, whisk together dry ingredients and set aside. In a large bowl, mix together wet ingredients until blended. Working in batches, mix the dry ingredients into the wet until just combined.
- Spoon batter into prepared muffin pan and let rest for 5 minutes. Bake muffins at 400 degrees for 18 to 20 minutes