Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or small cake pans.
- Cream butter and sugar until light and fluffy. Beat in honey and eggs one at a time.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet, alternating with milk until a smooth batter forms.
- Fold in almonds if using. Divide batter among prepared cups.
- Bake 18-22 minutes until golden and a tester comes out clean. Cool on a rack.
- Drizzle with extra honey before serving, if desired.
Notes
- To make gluten-free, substitute with 1:1 gluten-free flour blend and 1/2 teaspoon xanthan gum.
- For a lighter option, reduce butter by 1/4 cup and increase milk slightly.
- Store in an airtight container for up to 3 days; rewarm gently before serving.
- Great served warm with butter or clotted cream.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Method: Bake
- Cuisine: Fantasy/Middle-earth
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cake (60 g)
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg
