Mini 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 ground hazelnuts


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

In a medium bowl, combine butter and sugar. Using an 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 a small saucepan.

Heat to lukewarm over low heat. Glaze each honey cake with warm honey.

May garnish with confectioners' sugar, if desired. 

Makes About 1-1/2 Dozen