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Honey & Spice & All Things Nice Muffins

I always say my mum makes the best honey cake, traditionally eaten on the Jewish New Year, Rosh Hashanah. Her recipe does not actually contain honey so I decided to change it slightly and also  make muffins instead as they are quicker to bake. These muffins also make a great dessert served with some vanilla ice cream, clotted cream or custard.




  • 125 g (4.5 oz) runny honey
  • 325g (11.5 oz) golden syrup
  • 225g (8 oz) orange & ginger marmalade
  • 190g (6.7 oz) soft brown Muscovado sugar
  • 510g (18oz) self raising flour
  • 4 level teaspoons ginger powder
  • 3 level teaspoons cinnamon powder
  • 2 eggs
  • 225ml (8 fl oz) sunflower oil
  • 250 ml (8.5 fl oz) warm water
  • 3/4 level teaspoon bicarbonate of soda


Set the oven to 140 degrees C fan (150 C  no fan or 285 F). Warm the honey & syrup in the microwave (1 minute on medium) and add to a large mixing bowl. Add the sugar and mix with a spoon to a smooth consistency. Add the marmalade, oil, eggs and mix until smooth. Sift the flour, ginger & cinnamon and add half and mix in.  Add the rest of the flour and spices & mix until smooth. Mix the bicarbonate of soda and warm water together and add to the mixture, the batter will start bubbling, see below.

Batter mixed and bubbling & ready

Line muffin tins with paper cases, fill 3/4 full with batter and bake at 140 C for about 30 minutes until golden brown and the top firm to the touch.

Ready to bake

Ready to bake

Remove and cool for 5-10 minutes in the tin and then on a wire rack. Store in a air tight tin and enjoy!

Muffin for a sweet New Year

Muffin for a sweet New Year

Filed under: Baking, Desserts, Puddings

About the Author

Posted by

Food designer by day, food blogger by night. I am passionate about food and London, the vibrant food capital of the world. I live it, cook it, eat it... then write about it.

1 Comment so far

  1. Simon & my Mum rightly commented that these should be called cupcakes not muffins as they don’t have a domed top. I used muffin tins to bake them but they are correct. Thanks for the feedback


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