Whole Wheat Fruit and Nut Muffins Featuring Savannah Bee Tupelo Honey
I have been a fan of Savannah Bee’s products for the last 15 years. Although many people know me as the “cupcake lady”, since I am the founder and culinary creator of Gigi’s Cupcakes, I actually began my career as an entrepreneur with my own cleaning business. Through countless hours cleaning, scrubbing over 65,000 toilets and being on my feet for 12+ hours a day, I depended on great quality skincare products like Savannah Bee’s Hand Cream and Heel Balm. These two were truly life savors then and even now at Gigi’s Cupcakes—where I frost hundreds of cupcakes a day.
I was so excited to partner with Savannah Bee on their Bake With Bees campaign since, as you know by now, I’m such a fan of everything they do!
Since it is almost the New Year, and we’re all trying to start our 2020 out on a healthier foot, I wanted to create a delicious, fiber-filled and nutritious muffin using my favorite honey, Savannah Bee’s Tupelo Honey!
I hope you enjoy this recipe and have a wonderful and joyous New Year.
Blessings,
Gigi
Recipe
Ingredients
2 Cupcakes Whole Wheat Flour
3 Cups All Purpose Flour
1 Cup Wheat Germ
1 Cup Packed Brown Sugar
2 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1/4 Teaspoon Cinnamon
2 Sticks Melted Butter
1/2 Cup Canola Oil
1/4 Cup Savannah Bee Tupelo Honey
2 1/2 Cups Grated Carrots
1 Cup Raisins
1 Cup Chopped Dates
1/2 Cup Dried Blueberries
1/2 Cup Chopped Almonds
1/2 Cup Chopped Pecans
Directions:
Preheat Oven to 350 Degrees
Spray a 9×13 inch pan with baking spray
Bake for 35 minutes
(If you wish to make these into small loaves of bread instead of muffins, bake 55 to 60 minutes)
Let cool, and enjoy!