Apricot Honey Bread

Ingredients

• 3 cups whole wheat flour

• 3 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 1-1/4 cups 2% low-fat milk

• 1 cup honey

• 1 egg, slightly beaten

• 2 Tablespoons vegetable oil

• 1 cup chopped dried apricots

• 1/2 cup sunflower seeds, chopped walnuts or almonds

• 1/2 cup raisins

Directions

Combine dry ingredients in large bowl. Combine milk, honey, egg and oil in separate large bowl. Pour milk mixture over dry ingredients and stir until just moistened. Gently fold in apricots, sunflower seeds and raisins. Pour into greased 9 x 5 x 13-inch loaf pan. Bake at 350°F for 55 to 60 minutes or until wooden pick inserted near center comes out clean.

Nutritional Information Per Serving: Protein: 7 g Fat Total: 6 g Sodium: 154 mg Carbohydrates: 61 g Calories from Fat: 15% Cholesterol: 20 mg Calories: 302 Dietary Fiber: 5 g

Bee Sweet Banana Bread

Ingredients

• 1/2 cup honey

• 1/3 cup butter or margarine

• 1 teaspoon vanilla

• 2 eggs

• 1/2 cup all-purpose flour

• 3/4 cup whole wheat flour

• 1/2 cup quick-cooking oats

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground nutmeg

• 1 cup mashed ripe banana

• 1/2 cup chopped walnuts

Directions

Cream honey and butter in large bowl with electric mixer until fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Combine dry ingredients in small bowl; add to honey mixture alternately with bananas, blending well. Stir in walnuts. Spoon batter into greased and floured 9x5x3-inch loaf pan.

Bake in preheated 325°F oven 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan; cool completely on a wire rack.

Bittersweet Chocolate Raspberry Truffle Cupcakes

Ingredients

• 8 oz. 60% cocoa bittersweet chocolate, divided

• 2 cups unbleached all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup butter, softened

• 3/4 cup Clover honey

• 2 large eggs

• 1 cup buttermilk

• 1/2 pint raspberries

Directions

Preheat oven to 350°F.

Cut 2 ounces of chocolate into 18 pieces; set aside. Place 6 ounces of coarsely chopped chocolate in a microwave-safe dish. Microwave 30 seconds on high; stir well. Microwave 30 seconds more on high and stir until all lumps are gone. If more melting is necessary, microwave in 10 second increments and stir until all lumps are gone. Chocolate should not become too warm.

Sift together flour, baking soda, baking powder and salt; set aside.

In mixing bowl, cream butter until fluffy. Add honey & melted chocolate; mix well. Add eggs, one at a time.

Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the buttermilk. Add remaining dry ingredients until just combined.

Place a Tablespoon of batter in the bottom of each paper-lined muffin tin. Add one piece of chocolate and 2 to 3 raspberries to each cup. Fill muffin tins two-thirds full with remaining batter. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool. Frost with Bittersweet Chocolate Frosting, if desired.

Honey Whole Wheat Bread

Ingredients

• 2 packages active dry yeast

• 2-1/4 cups warm water

• 3 cups whole wheat flour

• 1 cup finely shredded carrot

• 1 cup mashed banana

• 1/2 cup butter or margarine, softened

• 1/3 cup honey

• 1 Tablespoon salt

• 1/2 teaspoon ground cinnamon

• 5 cups unbleached flour

• 2 Tablespoons butter or margarine, melted

Directions

Dissolve yeast in 1/2 cup warm water. Stir in whole wheat flour, 1-3/4 cups warm water, carrots, bananas, butter, honey, salt and cinnamon; beat until smooth using an electric mixer. Mix in enough flour to make a soft dough. Knead about 10 minutes, or until smooth and elastic, on a lightly floured board. Place in a large greased bowl and turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled in size. Punch down dough, divide in half, flatten each half with a rolling pin, or your hand, to 18x9-inches; overlap the two sides and fold into thirds. Roll each half up tightly and place in a greased 9x5x3-inch pan. Brush tops with melted butter. Let rise about one hour or until doubled in size. Bake at 375°F for 40 to 45 minutes or until crust is brown. Remove from pans and cool on wire racks.

Orange Almond Honey Muffins

Ingredients

• 1-1/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup butter or margarine, softened

• 1/2 cup honey

• 1 egg

• 1/4 cup orange juice concentrate

• 1/2 teaspoon grated orange peel

• 1/2 cup chopped toasted almonds

Directions

In a small bowl, combine flour, baking powder, baking soda and salt; set aside. Using an electric mixer, beat butter and honey until light. Beat in egg, orange juice concentrate and orange peel. Gradually add flour mixture, mixing until just blended; stir in almonds. Spoon into 8 greased or paper-lined 2-1/2 -inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.