Molasses bran muffins are the perfect vehicle for lovely rare Hawaiian honey. On a recent trip to the big island of Hawaii we learned all about this amazing honey so I had to write a post for you. If you love honey, you’ve got to try some.
Molasses Bran Muffins and Rare Hawaiian White Honey
Driving down a lush tropical road on the Big Island of Hawaii, we reached the unassuming driveway of the Rare Hawaiian Honey Company. The queens were being installed, so it was a big day. Not a parade, country fair or beauty pageant. Queen bees being installed in beehives to produce some of the most exquisite honey in the world. We heard the sound of busy, humming bees as soon as we opened the car doors.
The smiling owner and beekeeper extraordinaire, Richard Spiegel, kindly agreed to give us an education and tour about the production of his amazing white honey. I was soon in a bee suit learning close up how hard the bees work for the sweet elixir we take for granted.
A honeybee lives only 3-4 weeks. In its short life it will produce about one tablespoon of honey. Queens live about three years. It’s truly a gift of nature to be appreciated.
Artisan Honey & The Kiawe Forest
This is not mass-produced, commercial, liquid honey; it is handcrafted, solid, artisanal honey that must be spread. The taste is like no other honey. As Richard says, it is truly a taste of the magic of Hawaii. The bees harvest their nectar in a single 1000 acre forest where the Kiawe trees (a type of mesquite) grow. Those long, feathery, yellow floral blooms are the key.
As high quality olive oil is used as finishing oil, this is “finishing” honey. You don’t want to heat it. Heating it would destroy the natural enzymes. This is live, healthy, healing food. It’s a treat to be appreciated and savored. The color is pearlescent white with a delicate, creamy, tropical, floral taste. It melts on your tongue.
After a fascinating few hours with Richard and his wife Candace, the day was done and the light fading. We left with a few jars of their precious honey tucked into our luggage. Thank you Richard!
Molasses Bran Muffins
- muffin tin
- 1 cup Bob's Red Mill wheat bran 2 ounces
- 1 1/2 cups Bob Red Mill whole wheat flour 6 1/2 ounces
- 1 teaspoon aluminium-free baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 cup low fat milk
- 1/2 cup molasses 6 ounces
- 3/4 cup applesauce 7 ounces
- 2 tablespoons melted coconut oil
- 2 large eggs beaten
- 1/2 cup dried cranberries original recipe specifies raisins
- 1/3 cup chopped nuts walnuts or pecans
- Preheat oven to 400F. In a large bowl, combine wheat bran, flour, baking powder and baking soda. In a separate smaller bowl blend milk, molasses, applesauce, oil and egg. Add to dry ingredients and stir just until moistened. Stir in the dried cranberries and nuts.
- Spoon into a sprayed muffin tin or line with paper muffin cups and bake for 15-20 minutes. My muffins take just 15 minutes at 385 degrees in a convection oven. Cool in the tins for five minutes, then turn out onto a wire cooling rack.