Honey Muffins

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As a rule I don’t ice muffins, pure laziness on my part and I don’t have any artistic talent when it comes to decoration.

However, these muffins are elevated to another level with a wee dollop of icing if I am feeling very loving towards the boys!

Un-iced muffins are dairy free. They freeze well too.

This recipe makes 18muffins.

Ingredients

110g plain flour

110g self raising flour

Half teaspoon bicarbonate of soda

3 tablespoons cocoa powder

160g light brown sugar

90mls vegetable oil

250g honey

175mls hot water

Method

Preheat the oven to 180 degrees Centigrade.

Line two muffin trays with cases.

Weigh out flours, bicarb, cocoa and sugar.

Pour flour mix into the food processor and give it a  whizz to remove any lumps.

In a jug measure oil, add eggs and pour in honey. The oil going in first makes it easier to pour the honey out at the end.

With processor running add oil mixture followed by the hot water. You should have a very runny batter now.

Pour the batter into the muffin cases, around two thirds full.

Bake for 30-35mins.

Remove and cool on a wire tray

Honey Cream Icing Ingredients

250g cream cheese, I use Philadelphia

4 tablespoons honey

Method

Cream the cheese and honey until smooth.

Using a round bladed knife or palate knife spread onto each muffin.

 

 

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3 thoughts on “Honey Muffins”

  1. I love muffins and these look yummy. I would like to do a small batch adaption of 6 muffins or less. When it is done may I have permission to post it on my blog with full credit to you, of course

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