1 cup unsalted butter, at room temperature
1 cup sugar
1 cup honey
4 large eggs, separated
1 teaspoon baking soda dissolved in 1 tablespoon hot water
3 1/2 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon grated ginger
1 cup heavy cream mixed with 1 tablespoon lemon juice
1 cup chopped nuts
1 cup raisins
1 cup unsalted butter, at room temperature
1 cup sugar
1 cup honey
4 large eggs, separated
1 teaspoon baking soda dissolved in 1 tablespoon hot water
3 1/2 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon grated ginger
1 cup heavy cream mixed with 1 tablespoon lemon juice
1 cup chopped nuts
1 cup raisins
Preheat the oven (350°F)
Grease mini muffin tin, 6.5 cm in diameter and 4 cm in height
Beat the butter and sugar until light and fluffy
Add the honey, egg yolks, and baking soda
In a separate bowl, whisk together the flour, nutmeg, cinnamon, and ginger
Alternate adding the honey mixture and cream, beating until just combined
Fold in the nuts, raisins, and any remaining dry ingredients
Beat the egg whites until stiff and fold into the batter gently
Divide the batter among the muffin cups, filling 3/4 of each cup
Bake for about 25 minutes or until a toothpick inserted comes out clean
Let cool on a wire rack and serve warm
Yield: 30 muffins
Note: These muffins may be sweet, but they pair well with pork.
