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Make the batter the night before and bake in the morning, or bake and keep in the freezer for breakfast on-the-go. However you decide to use these muffins, you’ll be sure to enjoy them.
1 and 1/2 cups whole wheat flour or Shibolim Whole Spelt Flour
1 cup quick-cooking oats
1/2 cup Gefen Honey
2 tablespoons brown sugar
1 and 1/2 teaspoons baking soda
2 teaspoons baking powder
1 egg
1/3 cup oil
3/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup Gefen Mini Chocolate Chips
Preheat oven to 350°F (175°C). Line 12 muffin cups with muffin papers.
Place all the ingredients into the bowl of a mixer and mix until combined.
Spoon into lined muffin cups and bake for 18 minutes.
Yields 12 muffins
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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