Honey Wheat Muffins

I love when I decide to bake muffins or cookies and I have all the stuff on hand for them.  This is one of those recipes.  If you have a decently stocked pantry you can make them in no time flat!

Honey Wheat Muffins (adapted from food.com)

1 1/2 c. white whole wheat flour 
2 t. baking powder
1/2 t. salt
1 egg
1/2 c. honey
1/2 c. skim milk
1/4 c. canola oil

Preheat the oven to 375.  Line a muffin pan with paper liners.  In a large bowl, combine flour, baking powder and salt.  In a separate bowl, whisk together egg, honey, milk and oil.  Stir the wet ingredients into the dry ingredients just until moistened.  Fill greased muffin cups three quarters full.  Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.  Cool in pan for 10 minutes before removing to a wire rack.  Makes 6 large or 8 medium sized muffins.

Feel free to make ahead and store in an airtight container or freeze until ready to eat.

Serves 8 (226 calories each according to my calculator on loseit.com)