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Mini Honey Cake Muffins

Mini Honey Cake Muffins

We eat and also give honey cake out to friends in honor of Rosh Hashana, to symbolize our wish that they enjoy a sweet new year…I’ve been making these for years and they are always amazing…what a tasty way to say Shana Tova…

Makes about 45-50 or so mini muffins


3 eggs
1/2 cup oil
1 cup light brown sugar
3/4 cup honey
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon cinnamon
3 cups flour (you can use 70% whole wheat flour too!)
1 cup warm water + 1 tablespoon instant coffee dissolved into it


Place the eggs into the mixer, no need to separate them.
Beat them on high; add in the sugar; turn down the speed and add in the oil.
Using the same measuring cup as the oil, measure out the honey; the oil that was in the cup will make the honey slide right out of it.
Add in all the other ingredients in the order listed and then beat them together until they are smooth.
If batter gets stuck to the sides of the bowl, scrape it down and re-beat for one minute so there will not be any lumps of flour stuck in your batter.
Pour into lined muffin cups.

Preheat the oven to 350°F / 180°C. Bake the mini muffins for 10 minutes until the tops are golden brown.
Freezes well.

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