Butterless honey muffins: all the goodness of simplicity

Honey muffins: why are they better without butter?

Did you know that in many desserts (and our honey muffins are no exception) using extra virgin olive oil instead of butter is not only an alternative, but for many the best solution? We'll tell you why right now.

• Olive oil, being liquid, blends better into the doughs than butter, making them smoother and easier to work with.
• Olive oil holds up very well to high temperatures, and its taste remains unchanged even after cooking.
• Olive oil makes doughs softer and more fragrant.
• Cakes made with olive oil keep longer than those made with butter, which tend to lose fragrance in a short time.

That said, let's not forget that oil is definitely healthier than butter, as it is rich in antioxidants that can fight cellular aging and monounsaturated fats, which lower cholesterol levels in the blood.

What you may be wondering is why for our honey muffins without butter we decided to use olive oil and not seed oil. It's quickly said:seed oil, which to the uninitiated might seem lighter, by virtue of the fact that it is virtually odorless and tasteless, actually contains more perishable fats, which are more easily altered in cooking, and go to weigh down the liver.

Some preparation tips for honey muffins

The muffin recipe is very simple, and by following a few tricks a good result is assured.

• Remember to mix the powdered and wet ingredients separately (in two different bowls), apart from the sugar, which is used to whip the eggs. Only once the mixtures in the two bowls are mixed perfectly can you combine them. This way you will get a much more homogeneous dough.
• Don't forget that powdered ingredients should always be sifted first to avoid the formation of lumps that could spoil the dough.
• In addition to flour, we recommend using cornstarch ( maize starch), which is able to make muffin dough softer due to its fine grain, ensuring a good rise.
• As for honey, if the one you have available at home should have too solid a consistency (crystallization is an entirely natural process in good quality honeys), you can simply heat the jar in hot water (no more than 40°).