Champagne Muffins

Weekend guests left 3/4 cup of Champagne remaining in a bottle this weekend.  I need muffins soon for a family reunion breakfast so I decided to experiment and see what could be done.

Champagne Muffins by Bonda
Makes 16 Muffins using Demarle Crown and Petal trays.

Preheat oven to 400 degrees.

Mix together in one bowl
2 1/2 cups Prairie Gold Whole Wheat Flour
1/2 teaspoon sea salt
4 teaspoons Rumford Baking Powder

 In a second bowl combine and stir:
1/3 cup local honey
1/2 cup melted butter
(Easier to mix together before cold ingredients are added)

Add:
3/4 cup champagne
1/4 cup orange juice
2 large farm fresh eggs
1 teaspoon pure vanilla extract

Using a soup spoon, place batter one heaping spoonful at a time into the Demarle Petal Tray.

Bake at 400 degrees for 13 minutes.

These were amazing.  Must repeat...I don't even have to ask anyone else's opinion.  We served them with Apricot Jam made by our daughter from her own apricot trees.