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The new issue of Food & Wine arrived in my mailbox on Friday afternoon – the best new chefs in America (according to F & W) are all featured on the cover.  As usual, I tore the issue apart within the first three hours of its arrival, and dog-eared the pages that contained the recipes I wanted to try…and there are many ‘must try’ dishes in the current issue.

Most of the recipes I tagged are for terrific summer main courses.  Unfortunately for me and the FamDam, not all that much main course cookin’ has been gettin’ cooked in the past week or so.  Seems we’re all trying to settle in to our summer schedule and end up running in different directions around dinner time.  Hope it settles down soon.  I want to get back in the kitchen!

I did manage to squeeze a little baking in yesterday when our morning agenda got delayed by clouds, wind, and drizzle.  To go along with Spongebob and a big cup of coffee, I made these super yummy muffins from the new F & W.  The recipe is by former Top Chef contestant Spike Mendelsohn, who owns and operates the Good Stuff Eatery in Washington, DC, and is a favorite chef of our nation’s First Lady.  He says his recent work has been influenced by Mrs. Obama’s healthy eating initiative “Let’s Move”, which helps to promote better food programs in public schools.

Inspired by the beehives they now have in the White House garden, Chef Mendelsohn created this recipe.  Good article.  Good Guy.

Good muffins.

Enjoy!

WHITE HOUSE HONEY-OAT MUFFINS
Makes 12
Source:  Food and Wine Magazine, July 2010 issue; p. 131.  Recipe by Spike Mendelsohn.

¾ c. old fashioned oats
¾ c. whole wheat four
¾ c. all purpose flour **
2 t. baking powder
1 ½ t. baking soda
½ t. cinnamon
½ t. ground coriander
¾ t. salt
½ c. plus 2 T. honey
½ c. buttermilk
½ c. canola oil
2 large eggs

Preheat oven to 375.  Coat a 12-cup muffin tin with cooking spray.  In a large bowl, mix the oats with the whole wheat flour, the all purpose flour, baking powder, baking soda, cinnamon, coriander, and salt.

In another bowl, whisk the honey with the buttermilk, canola oil, and eggs.   Pour the honey mixture into the dry ingredients; mix until just combined.

Spoon the batter into the prepared muffin cups.  Bake for about 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack.  Serve warm or at room temperature.

** I used all white flour, because it was raining and I was too lazy to go to the store (keepin’ it real) to get wheat flour.  Also, don’t be expecting a super-sweet muffin here.  I think that’s why I like ‘em.  If you want them a little sweeter, cut them in half and squeeze a little honey on your finished product – mmmmmm.  Heaven!!