Honeycomb Muffins! Not-so-plain but very simple…


Super scrummy, light and airy these honeycomb muffins are a special treat. Following Christmas and its delicious flavours of cinnamon and spice and all things nice…these simple one flavour muffin make a refreshing change. It is so important for Aars to have his daily intake of baked egg now he has passed the baked egg challenge. These recipes are fab because you can freeze them, and get one out a day so they are lovely and fresh every morning for your childs breakfast.

The honeycomb pieces are optional (they melt in the cooking process but leave little puffs of intense honeycomb flavour). I would suggest that if you use honeycomb pieces you also use high edged muffin cases as smaller ones can get messy.

Honeycomb Muffins – Ingredient List

plain flour, bicarbonate of soda, baking powder, honeycomb pieces, cinnamon, caster sugar, milk alternative of your choice (I used oat milk), honeycomb syrup, vegetable oil (I used sunflower), egg

use high edged cases!

Honeycomb Muffins – Process – makes 9 large muffins

  • Preheat oven to 180 C
  • Line muffin trays with cases (paper or silicon)
  • Combine the dry ingredients in a bowl:
    • 1 ½ C plain flour
    • 2½ tsp baking powder
    • ½ tsp bicarbonate of soda
    • ¼ C honeycomb pieces
  • In a large jug beat the following until just combined:
    • 125 ml milk alternative of your choice (I used oat milk)
    • 75 ml sunflower oil
    • 75 ml honeycomb syrup
    • egg
  • Pour the lightly beaten liquid into the dry ingredients
    lumpy, airy, honeycomb-y mix
  • Stir until it’s pretty much combined -remember lumpy = good! (smooth = not so good heavy muffins)
  • Spoon into the muffin cases
  • Pop into the oven for 30 mins
  • Leave the muffins in their trays for 5 mins before taking out to place on cooling rack.
  • Enjoy

We freeze the majority of the muffins in sealed sandwich bags or tupaware boxes (depending on how much room there is in the freezer) so Aars can have one fresh every morning. I defrost one per night. Sometimes Aars fancies a fresh-from the oven muffin – so I pop a defrosted one on a little baking tray and into the oven as it warms up to 180°C; it takes about 8 mins to start emitting its delicious aroma, which is when you want to get it out and gobble it up! If the oven is already hot it only takes about 5 mins to warm up. If you forget to get a muffin out of the freezer the night before, don’t worry these can be placed in a bowl and microwaved for a minute (to defrost and warm) ready for eating in the morn.






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