Serves: 5
Total Calories: 544
Yield: 12 muffins

1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1 large egg, at room temperature
1 cup honey
3/4 cup plain yogurt
1/2 cup milk
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract

Set Sun Oven out to preheat. While you're at it you can put the butter in a glass measuring cup and place it in the Sun Oven to melt. Keep an eye on it and bring it inside in time to let it cool slightly before adding it to the batter. Spray the indentations and rims of two six-muffin tins with cooking spray or line them with paper liners. Silicone muffin cups can also be used.

Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt and nutmeg in a medium bowl. Set aside

In a large bowl, whisk the egg until lightly beaten, whisk in the honey until the mixture is light and pale, about 1 minute. Whisk in the yogurt until smooth, then whisk in the milk, melted butter, and vanilla. Using a wooden spoon, stir in the flour mixture until just moistened. Fill the prepared tins 3/4 full. Bake any leftover batter (there will most likely be some) in a second batch. Place a rack on one of the muffin pans and cross stack the second pan on top. Bake the muffins in the Sun Oven until a toothpick inserted in the center of one muffin comes out clean, 35 t0 45 minutes. Cool the muffins on a wire rack for 10 minutes. Remove the muffins from the pan and let cool another 5 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 544
Calories from Fat: 130

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