Lenten honey muffins
These soft, fragrant muffins show how delicious Lenten baking can be. You would hardly guess they contain no eggs or fermented dairy. I would like a little more spice, so next time I will add some. With Lent just beginning, I am sure to bake them again.
Adjust servings in the full version
From one portion of the dough I got 12 cupcakes weighing about 60 grams each.
In a deep bowl, pour honey and sugar with water. Stir until completely dissolved. Add salt and vegetable oil.
Mix the flour and baking soda in a separate bowl. Add the wet ingredients and stir briefly into a loose batter.
Fill the molds about 2/3 full with dough and place in a hot oven. The cupcakes are baked for about 20 minutes at a temperature of 180-200 degrees.
Let the baked muffins cool slightly, then remove from the molds. They are very soft, with a subtle honey flavor. Next time I will add cinnamon, cardamom and nutmeg.