Zee-Bee Honey Blog

Saskatoon and Flax Muffins (with Honey….of course)

1 cup quick cooking oats
1/2 cup bran
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup plain yogurt or sour milk

1/2 cup liquid honey

2 beatten eggs
1/4 cup cooking oil
1 cup whole wheat  flour
3/4 cup ground flax seed
2 teaspoon baking powder
1 teaspoon baking soda
1 cup Saskatoon berries – Frozen or Fresh  (I used frozen….from our own tree’s…..Mmmmm)

Preheat oven to 375 degrees F.
In large bowl, combine oats, bran, salt, cinnamon and sour milk or yogurt. Mix well and let stand 10 minutes.
Add honey, eggs and oil. Mix well.
In another bowl, combine whole wheat flour, ground flax seed, baking powder and baking soda. Add to oat mixture and stir just until moistened then stir in Saskatoon berries.
Line muffin tins with paper, or spray with non-stick cooking spray, then fill to approximately 3/4 full.

Bake 18 to 20 minutes.
Remove from oven and cool in pan for 5- 10  minutes.        Enjoy!

P.S.  Substitute your favorite fruit for the Saskatoon’s….eg..   apples (cut in chunks), raisins, raspberries, blueberries

Crumb Topped – Cherry Chocolate Chip Muffins

Crumb Topping:
1 cup Flour
3 tablespoons brown sugar
1 teaspoon baking powder
Pinch of salt
1/4 cup softened margarine or butter

Combine flour, sugar, baking powder and salt.  Stir in the softened butter with fork.  Mixture should be crumbly.  Set aside.

 Muffins:
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup liquid honey
2 eggs
1/4 cup canola oil
3/4 cup milk
1 teaspoon vanila
1 1/2 cups pitted cherries (I used our own home grown sour cherries)
1/2 cup chocolate chips

Blend flour, baking powder, soda and salt in a large bowl. In a seperate bowl whisk honey, eggs, oil until combined. Beat in the milk and vanilla, and add the flour mixture, mixing until smooth. Fold in the cherries and chocolate chips. Do not over mix.

Spoon the batter into muffin tins lined with paper. Fill approximately 3/4 full, then top each muffin with a tablespoon of the crumb topping mix.

Bake in preheated – 350 Degree Oven – for 30 minutes. Remove from oven and let muffins cool in pan before removing.

Makes approximately 20 delicious muffins!    Enjoy!

Honey & Lemon Drink

Take this remedy in the morning or before bed on an empty stomach.  It will help you detox your body and loose weight by mobilizing stored fat and allowing it to be used as useful energy.

Frozen Fruit Slice

100g Icing Sugar

600g Frozen Fruit  (Raspberries, Strawberries, Blueberries…..whatever your heart desires)

8 Tablespoons Liquid Honey

1 Kg. Plain Yogurt

1/4 cup slivered Almonds

Line a bread pan with wax paper.  In large bowl mix together icing sugar, fruit and honey.  Next add the yogurt and almonds and mix again.  Scoop into the lined bread pan, cover and freeze overnight.  Next day, turn out of pan, slice, serve…..and enjoy!

Chewy Granola Bars

3 cups rolled oats

1/2 cup brown sugar

1/4 cup wheat germ

1/2 teaspoon cinnamon

1/2 cup coconut, flaked or shredded

1/2 cup raisins

1/4 cup sunflower seeds

2/3 cup melted butter

1/2 cup liquid honey

Combine first seven ingredients in mixing bowl.

Sitr in melted butter and honey, mix until thoroughly combined.

Press firmly into greased 9″ square cake pan.

Bake at 350 F for 20-25 minutes or until golden.

Cool and cut into bars.  Store in refrigerator.

Honey Granola Trail Mix

2 1/2 cups rolled oats

3/4 cup almonds or cashews, coarsely chopped

1/4 natural bran or wheat germ

1/2 cup pumpkin seeds or sunflower seeds

1/3 cup coconut, flaked

1/2 cup cooking oil

1/2 cup honey

1/4 teaspoon cinnamon

1 cup dried cranberries

Preheat oven to 325 F  (160 C)

Combine oats, nuts, bran, seeds and coconut in a large bowl.

Mix oil, honey and cinnamon together to blend.

Pour over cereal mixture.  Mix well.  Spread out on large baking sheet with sides.

Bake at 325 F for 30-40 minutes, stirring every 5 minutes, until crisp and golden.  Cool.  Stir in cranberries.

Add chunks of dried fruits, such as mango, banana, papaya, pineapple and pitted dates.

STORAGE:  Pack in an airtight container and store in cool, dry place for up to 1 month.

Hot Honey Wings

3 lbs (1.5 kg) Chicken Wings

2/3 cup (150 ml) Creamed or Liquid Honey

1/3 cup (75 ml) Louisiana Hot Sauce

1/3 cup (75 ml) Honey Mustard

1/4 cup (50 ml) Soy Sauce

2 tbsp. (25 ml) Canola Oil

1 tbsp. (15 ml) Grated Fresh Ginger

2 Cloves Garlic (Minced)

Cut off and discard wing tips.  Cut each wing in half at joint.  Rinse under cold running water, pat dry with paper towel  Place in a 9 x 13 inch (22 x 33 cm) baking dish.  In a bowl combine honey, hot sauce, honey mustard, soy sauce, canola oil, ginger and garlic.  Mix well.  Pour over wings.  Cover and refrigerate six hours or overnight.  Preheat oven to 400 F. (200 C).  Place chicken wings and sauce in a single layer on foil lined 15 x 10 inch (38 x 25 cm) baking sheet.  Bake 40 to 50 minutes until browned.  Yield:  10 to 12 servings.

Thanks for checking out my blog…..check for a new recipe and/or honey fact each week!

Foaming Vanilla Honey Bath

• 1 cup sweet almond, olive or sesame oil
• 1/2 cup honey
• 1/2 cup liquid soap
• 1 tablespoon vanilla extract

Place oil into a bowl, then carefully stir in remaining ingredients until fully blended.  Store in a clean plasic bottle and shake before using.  Add to running bath water…..and enjoy!

(Source:  National Honey Board )