Twice Baked Mountain Ridge Honey Cakes
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Golden, fluffy, and just the right amount of sweet, these Twice-Baked Mountain Ridge Honey Cakes are a wholesome twist on a classic biscotti-style treat. Infused with the rich, natural flavor of pure honey, they’re perfect for pairing with your morning coffee or serving as a light, satisfying dessert.
Ingredients:
- 1 ¾ cup flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup 1 stick unsalted butter, room temperature (plus about 3 TBSP for greasing muffin pans)
- zest 1 lemon
- ¼ tsp freshly ground nutmeg
- ¾ cup milk
- 2 eggs
- ¾ cup Mountain Ridge honey + 1/4 cup honey for drizzling on top
- 1 tsp vanilla
Instructions:
- Preheat the oven to 350F.
- Grease the inside of your muffin tins with softened butter. Set aside.
- Whisk together the flour, baking powder, salt, nutmeg and lemon zest.
- Mix in the room temperature butter to the flour mixture until it looks like a sandy/gravely mixture. Set aside.
- Whisk together the milk, eggs, honey, and vanilla.
- Combine the liquid and dry ingredients until just combined - do not over-mix.
- Spoon the batter into 12 muffin wells - it will be between 1/4 cup and 1/3 cup of batter each.
- Bake for 16 minutes, or until mostly done but not quite golden enough.
- Remove from the muffin pan.
- Warm the remaining 1/4 cup honey in the microwave for about 10 seconds.
- Coat the tops of the cakes with the honey. Allow to sit for about 5 minutes to let the honey soak into the cakes.
- Bake for an additional 8-10 minutes, or until the cakes are golden brown.
- Remove from the oven and allow to cool and enjoy!