Whole Wheat Fruit and Nut Muffins Featuring Savannah Bee Tupelo Honey

Recipe by Gigi Butler

Moist, hearty, and naturally sweet—these carrot-packed muffins (or small loaves) are bursting with dried fruits, nuts, and a touch of Savannah Bee Tupelo Honey. For an even healthier twist, substitute Olive Amelia Butter Olive Oil and your favorite Olive Amelia Extra Virgin Olive Oil.

Ingredients:

• 2 c. whole wheat flour

• 3 c. all-purpose flour

• 1 c. wheat germ

• 1 c. packed brown sugar

• 2½ tsp. baking powder

• 1 tsp. salt

• ¼ tsp. cinnamon

• 2 sticks melted butter (or substitute with Olive Amelia Butter Olive Oil)

• ½ c. canola oil (or substitute with Olive Amelia Extra Virgin Olive Oil)

• ¼ c. Savannah Bee Tupelo Honey

• 2½ c. grated carrots

• 1 c. raisins

• 1 c. chopped dates

• ½ c. dried blueberries

• ½ c. chopped almonds

• ½ c. chopped pecans

Instructions:

1. Preheat oven to 350°F.

2. Spray a 9×13-inch baking pan with baking spray (or prepare small loaf pans if desired).

3. In a large bowl, mix together whole wheat flour, all-purpose flour, wheat germ, brown sugar, baking powder, salt, and cinnamon.

4. Stir in melted butter, oil, and Tupelo honey until just combined.

5. Fold in grated carrots, raisins, dates, dried blueberries, almonds, and pecans.

6. Pour batter evenly into prepared pan(s).

7. Bake for 35 minutes for muffins or one large pan. For small loaves, bake 55–60 minutes, until golden and a toothpick inserted in the center comes out clean.

8. Let cool before slicing and serving.