Peanut Honey Cake Muffins with Avocado-Frosting

Baking with fair honey sustainable supports apiary projects around the world

Recipe: Peanut Honey Cake Muffins with Avocado-Frosting

Fair-made tastes twice as good

Yield: 12 muffins


  • 150 g Breitsamer Imkergold Fairtrade Honey liquid
  • 60 g soft butter
  • 125 g fairtrade certified unrefined cane sugar
  • 20 g fresh ginger
  • 150 g fairtrade certified roasted and salted peanuts
  • 225 g flour
  • 2 tablespoons fairtrade certified cocoa
  • 1 pinch ground cloves
  • 1 tablespoon ginger bread spice mix
  • 1 egg (size m)
  • 5 g potash
  • 3 g salts of hartshorn
  • 3 sheets gelatin
  • 1 fairtrade certified avocado
  • Juice of one lime
  • 100 g ful-fat cream cheese
  • Paper cups
  • Parchment paper


  1. In a pot bring 125 g Breitsamer Imkergold Fairtrade Honey, butter, and 75 g sugar to melt. Peel and finely grate ginger. Finely grate 100 g peanuts in an universal grinder. Mix flour, ground peanuts, ginger, cocoa, ground cloves and ginger bread spice mix.
  2. Place the butter and honey mixture in a mixing bowl and use a dough hook for kneading. Add the egg. Gradually add the flour mix. Let the potash and salts of hartshorn dissolve in a little bit of water and add to the mixture.
  3. Put the paper cups in a muffin tin and fill them until ¾ of the cups are covered in dough. Place the tin for 20 min in a preheated oven at 150-175 °C.
  4. Frosting: Soak the gelatin. Cut avocado in half and remove the stone. Loosen the flesh from the skin and cut into cubes. Blend avocado, 25 g Breitsamer Imkergold Fairtrade and lime juice. Stir the cream cheese in. Slightly squeeze gelatin and dissolve it in 2-3 tablespoons avocado cream. Stir the gelatin into remaining cream and let it chill.
  5. Caramelize 50 g sugar and a little bit water in a pan. Coarsely shop 50 g peanuts and stir them into the caramel. Place the nuts on a parchment paper and let them cool off.
  6. Remove muffins from the oven and let them completely cool down on a cake screen. Spread avocado frosting on top and scatter with coarsely chopped caramel nuts.

Preparation time 1 ¼ h. Waiting time 1h.

Calories per serving (1 muffin) 540 kJ, 120 kcal.
Protein 3 g, fat 7 g, carbohydrates 12 g

Copyright: Breitsamer Honig by House of Food