• • 1 cup all purpose flour
• • 1 cup cake and pastry flour
• • 1/2 cup whole wheat flour
• • 1/2 cup wheat germ
• • 1 tbsp baking powder
• • 1 tsp baking soda
• • 1 tsp salt
• • 2 eggs, lightly beaten
• • 1 cup buttermilk
• • 3/4 cup Pinecreek honey, slightly heated
• • 1/3 cup canola oil

Directions

Set convection oven to 325F, or regular oven to 350F.

In a large bowl sift together the flours, wheat germ, baking powder, baking soda and salt.

In a smaller bowl, using a food whisk, combine the eggs, buttermilk, Pinecreek honey and canola oil. Add to the larger bowl of dry ingredients all at once. Blend everything with a wooden spoon until just combined. Do not over mix.

Spoon batter equally into a muffin cupped lined pan.

Bake for 20 to 22 minutes or until tops are golden, and a toothpick comes out clean.

Makes 12.