¼ cup Whitecourt Mountain Liquid Honey

    1 egg

    ¼ cup cooking oil

    1 cup applesauce

    1/3 cup orange juice

    ¾ cup rolled oats

    1 cup whole wheat flour

    1 Tbsp. baking powder

    ½ tsp.cinnamon

    dash of salt


Cook time: 25-35 minutes

In a small bowl, mix honey, egg, oil, applesauce and orange juice until well combined.

Mix dry ingredients in a large bowl. Make a well in the centre; pour in liquid ingredients, stirring just to moisten.

Spoon into greased muffin cups, filling two-thirds full. Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 25-35 minutes or until done. Makes 12 muffins.

Apple Honey Muffins


    1 ¼ cups all-purpose flour

    2 tsp. baking powder

    ¼ tsp. baking soda

    ½ tsp.salt

    ½ cup raisins

    1 cup mashed, ripe banana

    ¼ cup Whitecourt Mountain Liquid Honey

    1 egg

    1 Tbsp. milk

    1/3 cup oil

    ¼ tsp. vanilla


Cook time: 18-20 minutes

Combine dry ingredients and raisins.

Stir together banana,  Honey, egg, milk, oil, and vanilla.

Add liquid ingredients to dry ingredients.

Stir just to blend.

Fill greased muffin tins ¾ full.

Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 18-20 minutes or until lightly browned.

Makes 12 muffins.

Banana Raisin Muffins



    2 Tbsp. butter or margarine, softened

    1 loaf frozen bread dough, thawed

    1/3 cup Whitecourt Mountain Creamed Honey

    1 tsp. cinnamon

    1 cup finely chopped pecans or walnuts


Cook time: 35 minutes

Preparation time: 10 minutes

Grease 12 muffin cups with butter.

Roll out thawed dough on lightly floured board to 12 x 8-inch rectangle.

Mix honey and cinnamon. Using back of spoon, spread in even layer over dough. Sprinkle with nuts.

Roll up dough, starting from long edge and end with seam on bottom. Cut dough roll using a gentle sawing motion into 12 equal-size buns.

Place buns, spiral side up, in muffin cups. Cover with a piece of plastic wrap and let rise 30 to 60 minutes or until buns puff and fill cups.

Bake at 350°F (177 Celsius) for 15 to 20 minutes or until golden. Remove from oven and carefully turn pan upside down onto board, letting syrup drip onto buns before removing them from pan.

Cinnamon Honey Glazed Sticky buns


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Whitecourt Mountain Honey

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