Honey Muffins

YES! I will say it! Even though I already feel like a traitor, sorry fellow healthy eating bloggers, but no matter how much you advertise low calorie, low sugar desserts, I’m yet to find the one that tastes same or better than its heavily buttered and generously sugared counterpart.

It seems like the new family motto is “Going meatless! Going light!” Not sure it will stick (in fact, I’m seriously planning to break the cycle tomorrow!!!) but here is another healthy recipe.  Its honey aroma fills the house up with a holiday sent!  The kids and the man were clueless about it being low-calorie. I, of course, thought it needed a bit of butter love (adopted from Cooking Light).

Print this recipe



  • Cooking spray
  • 1 tablespoon dry breadcrumbs
  • 1/4 cup strong coffee
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup honey
  • 3 tbs oil
  • 3 tbs apple sauce
  • 1 cups all-purpose flour
  • ¾ cups rye flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1 tsp confectioners sugar for dusting (optional)

Yields 12 muffins

Preheat oven to 325°.

Coat a muffin pan with cooking spray, and dust with breadcrumbs; set pan aside.

Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey, oil, and apple sauce; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Stir in coffee. Add remaining flour mixture, and stir just until flour mixture is moist. Mix in walnuts and raisins.

Spoon cake batter into the muffin pan, and bake at 325° for 30-40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool muffins in pan for 10 minutes before moving to a wire rack.  If desired, dust with confectioners sugar.

I am down playing of course, but if you, like me, cannot stop wishing for an unhealthier version of this, think about it this way – the less tasty it is, the less of it you will have, which is certainly good for you! How about that prospective?


  1. Lili & Mum's says:

    Your posts always make me smile! My husband and I are doing the vegetarian thing too to save money on our grocery bill. His mom finally said she was going to buy us some meat today. Haha! I’ve enjoyed reading about your vegetarian experience and your other posts.

    • Anastasia says:

      We’ve been on mostly chicken diet for a very long time, since whole-sale organic chicken is pretty affordable, so it was tolerable to part with meat eating, since fish or beef/pork were so rare in our household. I’m still not sure vegetarian is the way to go though…

  2. barbaraelka says:

    even i don’t bake, i enjoy this post …maybe i can pass this recipe to my friends so they can make its marvel…hopefully they will share

  3. rachelkennison says:

    This sounds (and looks) sooooo good… I try to keep the family on a low sugar, healthier diet too, so I am always on the lookout for new recipes I can make.

  4. Jasmine says:

    Oh my, looks divine. I’m so jealous you live in SF, by the way. BEAUTIFUL city, and it really does inspire you to eat better. All that fruit. Amazing!

  5. darlenebeckjacobson says:

    Anastasia, Thanks for visiting my blog with the soft pretzel posting. My grand parents came from Russia/Czech in the early 1900’s. Much of the food I had growing up was simple, hearty, and flavorful “peasant food” and we still eat a traditional dish at Christmas called babalki: small bread bites soaked in butter, honey and poppy seed. I love your site and am joining. As a mom, you might want to consider joining my site as well. In addition to recipes, there are many child friendly activities and crafts.
    Best regards,

  6. Meenakshi says:

    I have never used rye flour in baking! Myst try it. And I am with you 100% on the low-fat, low-cal stuff. The real stuff tastes so much better! Everything in moderation, I guess.

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