Rhubarb Honey Muffins

Prep time: 10 min | Bake: 20 min | Makes: 12 muffins These lightly sweet muffins spotlight Early Morning Harvest rhubarb and clover honey with their soft pastry flour for a tender crumb.

Ingredients:

• 2 cups Early Morning Harvest stone-ground pastry flour

• ½ cup Early Morning Harvest clover honey

• 1½ cups chopped rhubarb

• 2 Early Morning Harvest pasture-raised eggs

• ½ cup milk (or plant milk)

• ⅓ cup neutral oil

• 2 tsp baking powder

• ½ tsp salt

• Optional: zest of 1 lemon

Instructions:

1. Preheat oven to 375°F. Line a muffin tin.

2. Whisk honey, eggs, milk, oil, and lemon zest.

3. Stir in flour, baking powder, and salt until just combined. Fold in rhubarb.

4. Divide into tins and bake 18–22 minutes until golden. Cool slightly.

Tip: Drizzle extra EMH honey on warm muffins. Stores 3 days or freeze for quick breakfasts.