- 2 cups unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 6 tablespoons honey
- 3 tablespoons Dijon mustard
- 1 cup skim milk
- 1 egg
- 3 tablespoons canola oil
- Heat oven to 400 degrees F (200 degrees C). Coat 12 muffin cups with nonstick spray.
- Whisk flour, baking powder, and baking soda in a bowl. In another bowl, whisk 5 tablespoons (75 ml) of honey and 2 tablespoons (30 ml) of mustard. Add milk, egg, and oil, and whisk until blended. Add milk mixture to dry ingredients and stir just until moistened; divide batter among muffin cups.
- Bake until a toothpick inserted into center of a muffin comes out clean, about 18 minutes. Remove muffins from pan and place on a wire rack to cool.
- In a cup, blend remaining 1 tablespoon (15 ml) honey and remaining 1 tablespoon (15 ml) mustard, and brush over warm muffins. Serve warm or cooled.