Honey Nuts Muffins

Honey is a natural sweetener which is currently a very attractive subject in the medical world. I always use honey as much as possible in all my dishes as a substitute for sugar. Besides a healthy choice for baking, honey keeps baked goods moist longer . As we know, sugar is a source of boosting energy levels, but substituting honey for sugar is the best to provide increased energy needed for a long working day. With all the health benefits from honey, I will now introduce very tasty muffins for breakfast, but not for just a regular breakfast because these muffins include honey and nuts that are two powerful ingredients with the potential to increase energy. I am very pleased with this recipe and now you can have it.
 
Ingredients:
2 cups muffin mix*
1 cup chopped mixed nuts
1 cup chopped dried cranberries
1/2 tsp ground ginger
1/2 tsp cinnamon
Wet ingredients:
2 eggs
1/2 cup milk
1/2 cup cranberry sauce
1/2 cup honey
1 tsp vanilla extract
1/3 cup vegetable oil, melted coconut oil, or soft butter

Directions:
Preheat oven to 350°.
Line the muffin tin with 12 muffin tin paper liners.

Combine the dry ingredients in a mixing bowl.

Combine all the wet ingredients in another bowl and beat well. 

 Stir the wet liquid into the dry ingredients and beat a few pulses or use a spatula to mix the wet ingredients with the dry ingredients counting from 1 to 30 (the trick that I learned from some grandmother baker).

 

 Do not overmix the batter.  Spoon the batter two thirds full into the paper tin liners.

Bake in the preheated oven for about 20 minutes until the muffins are well risen and golden brown. Let muffins cool in the pan for 5 minutes before serving.
 

* You also can mixed 2 cups of all-purpose flour with 1 tbs baking powder and 1/4 tsp salt.