As we now have bees and will eventually have honey, I’ve been keeping my eyes open for honey recipes. A while ago I saw a recipe for Honey Cake in the Penzey’s catalog. I was intrigued. So I tried it.

It was good, but somewhat heavy on the cardamom. (And I love cardamom.) Even though it was a honey cake, it had sugar in it, too. That must mean the honey was more for a flavor than a sweetener, if you know what I mean. While saffron is pretty, it is not so pretty that it needs to be wasted on a cake that is going to turn yellow anyway from the honey and the eggs.

So I decided to make a couple of changes.

A little less cardamom.

Skip the saffron.

No sugar. So maybe add a banana?

And vanilla.

And yogurt.

And last of all, make muffins instead of cake.

The heavens opened and the angels sang halleluias. It was good!

You need to make some.

How to make Honey Banana Muffins: Printable

Preheat the oven to 350 degrees.

Cream 1/2 cup butter and 3/4 cup honey. Add 1 ripe banana, 3 eggs, and 1 cup yogurt. Mix well.

Mix together 3 cups flour, 1/2 teaspoon cardamom, 1/2 teaspoon salt, and 1 tablespoon baking powder in a bowl. Add this slowly to the wet ingredients until incorporated.

Put the batter in papers or a greased cupcake pan.  (Makes 24.) As soon as you put them in the oven, lower the temperature to 325 degrees–it makes taller muffins. Really. I tried it.

Bake for 28 minutes.

Now, I think I need to try it with a streusel topping. Sounds really good, huh?

Robin from Rurification blogs at Rurification.

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