Hazelnut Honey Cakes


1/2 cup unsalted butter, softened

3/4 cup sugar

1/2 cup honey, divided

2 large eggs

1/2 cup buttermilk

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup hazelnuts

Garnish: Confectioner's Sugar


Preheat oven to 350 degrees. Line mini-muffin pans with paper liners; set aside.

In a medium bowl, combine butter and sugar. Using electric mixer at medium speed, beat for 1 minute. Add 1/4 cup honey and mix until combined.

Add eggs, one at a time, beating well after each addition. Stir in buttermilk.

In a medium bowl, sift flour, baking powder and salt. Add to butter mixture, stirring to combine. Fold in nuts.

Fill prepared pans 2/3 full with batter. Bake 15-17  minutes. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

Place remaining 1/4 cup honey in small saucepan. Heat to lukewarm over low heat. Glaze each honey cake with warm honey. Garnish with confectioner's sugar, if desired.


Makes 1-1/2 dozen mini muffins!!!