Honey Breakfast

Apple Cheese Muffins 

½ c. shortening

½ c. Cox Honeyland's Apple Pecan Creamed Honey

2 eggs

1 ½ c. all-purpose flour

1 tsp. baking powder

1 ½ tsp. baking soda

½ tsp. baking soda

½ tsp. salt

¾ c. quick oatmeal

1 c. apple, chopped fine

2/3 c. sharp cheddar cheese, coarsely grated

½ c. pecans, chopped

½ c. milk

12 to 15 slices unpeeled apple

butter or margarine, melted

cinnamon sugar

Cream shortening and honey. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and stir into the shortening mixture. Stir in oats, apples, cheese, and pecans. Mix well. Add milk gradually, stirring only to moisten other ingredients. Fill well-greased muffin pans 2/3 full. Dip apple slices first in melted butter, then in cinnamon sugar. Press one slice into batter in each muffin. Sprinkle lightly with cinnamon sugar. Bake at 375 °F for 25 minutes.

Blueberry French Toast 

12 slices day old white bread, crusts removed

2 8 oz. pkgs cream cheese

1 c. fresh or frozen blueberries

12 eggs

2 c. milk

1/3 c. Cox Honeyland's Honey


½ c. Cox Honeyland's Blueberry Honey

2 Tbsp. cornstarch

1 c. water

1 c. fresh or frozen blueberries

1 Tbsp. butter or margarine

Cut bread into one inch cubes. Place half of the cubes in a greased 13x9x2 inch baking dish. Cut cream cheese into one inch cubes and place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and honey. Mix well. Pour over the bread mixture. Cover and chill for eight hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 °F for 30 minutes. Uncover and bake 2530 minutes more or until it is golden brown and the center is set.

Blueberry Sour Cream Pancakes 


¼ c. Cox Honeyland's Blueberry Honey 

2 Tbsp. cornstarch

1 c. water

4 c. fresh or frozen blueberries

Combine honey and cornstarch in a pan. Gradually stir in water. Add blueberries and bring to a boil over medium heat. Boil for two minutes, stirring constantly. Remove from heat. Cover and keep warm.


2 c. all-purpose flour 

2 Tbsp. Cox Honeyland's Blueberry Honey

2 tsp. baking powder 

½ tsp. salt

2 eggs 

1 ½ c. milk

1 c. sour cream 

1/3 c. butter or margarine, melted

1 c. blueberries

Combine dry ingredients in a bowl. In a different bowl, beat the eggs and add milk, sour cream, honey, and butter. Mix well. Stir into dry ingredients until blended. Fold in the blueberries. Use a ¼ c. measuring cup to pour batter onto a greased hot griddle. Flip when bubbles form on top of the pancake. Cook until the second side is golden. Serve warm with topping.

Golden Carrot Muffins

2 c. whole wheat flour

2 tsp. baking powder

1 tsp. cinnamon

¼ tsp. salt

½ c. chopped nuts

½ c. golden raisins

2 eggs

¼ c. orange juice

½ c. salad oil

½ c. Cox Honeyland's Honey

1 tsp. vanilla

1 tsp. grated orange peel

1 c. shredded carrots

In a large mixing bowl, combine flour, baking powder, cinnamon, salt, nuts, and raisins. Set aside. In a small bowl, combine eggs, orange juice, salad oil, honey, vanilla, and grated orange peel. Stir in carrots until moistened. Combine wet and dry mixtures together. Spoon batter into paper-lined or greased muffin tin cups. Bake at 375 °F for 2025 minutes. Yield: 18 muffins.

Honey All-Bran Upside Down Muffins 

2 c. Kellogg’s All-Bran Cereal

1/2 c. Cox Honeyland's Honey

1 1/4 c. milk

1 egg, slightly beaten

1 c. flour, sifted

1 tsp. baking soda

1/2 tsp. salt

1/4 c. Cox Honeyland's Honey

1/2 c. currants

Combine All-Bran, 1/2 c. honey, and milk in a bowl. Let stand until most of the moisture is absorbed. Stir in the egg. Sift flour, baking soda, and salt together and add to All-Bran mixture, stirring only until combined. Put 1 tsp. honey into the bottom of each greased muffin cup, then sprinkle with about 1 tsp. currants. Fill 2/3 full with batter. Bake in a moderately hot oven, about 400 °F, for about 25 minutes. Let stand for five minutes before removing from the pans. Serve currant-side up. Yield: 1215 muffins


Use large muffin tins. Grease tins and place 2 tsp. honey in the bottom muffin cup. Cut a pineapple slice to fit and place half of a maraschino cherry in the center. Fill 2/3 full with muffin batter. Increase baking time to 30 minutes. 

Honey and Spice Blueberry Syrup 

1 ½ c. Cox Honeyland's Blueberry Honey 

½ c. water

½ tsp. cinnamon 

1 ¾ c. fresh or frozen blueberries, drained

1 Tbsp. lemon juice 

½ tsp. vanilla

Combine honey, water, and cinnamon in a large saucepan. Bring to a boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally until sauce thickens. Cool and stir in remaining ingredients. Use syrup to top waffles, pancakes, French toast, ice cream or spoon over granola or yogurt.

You can substitute for any of our delicious Cox Honey, such as Raspberry, Huckleberry, Cherry, Orange, or Pomegranate. Substitute the berries of your choice.

Honey Berry Puff Pancakes 

1 c. milk

6 eggs

3 Tbsp. Cox Honeyland's Raspberry Creamed Honey

3 oz. pkg cream cheese

1 c. flour

½ tsp. salt

½ tsp. Rumford Baking Powder

3 Tbsp. butter or margarine

Powdered sugar

Cox Honeyland's Honeyberry Syrup 

Heat oven to 400 °F. In a blender, combine milk, eggs, honey, cream cheese, flour, salt, and baking powder. Let stand while preparing the skillet. Grease 10 inch skillet with 1 Tbsp. butter. Add remaining 2 Tbsp. butter. Heat for about two minutes. Place the skillet in the oven. While the skillet is in the oven, blend ingredients on high speed for one minute or until smooth. Remove the skillet from the oven and immediately pour batter into the hot skillet. Bake for 2025 minutes until puffed and golden brown. Serve immediately with syrup or preserves.

Honey Muffins 

2 c. flour

1 tsp. salt

3 tsp. baking powder

1 c. milk

2 Tbsp. Cox Honeyland's Honey

1 egg, beaten

¼ c. shortening, melted

Sift flour with salt and baking powder. In a separate bowl, combine milk, honey, beaten egg, and melted shortening. Add to dry ingredients. Fill greased muffin pans ½ full. Bake at 400 °F for about 10 minutes. Reduce heat to 375 °F and bake for another 1015 minutes.


Add ½ c. blueberries to sifted, dry ingredients.

Add ½ c. chopped citron to batter.

Add ¼ c. maraschino cherries to batter.

Blend ¼ c. peanut butter with honey. 

Honey Syrup 

1 ¼ c. Cox Honeyland's Raspberry Honey

½ c. water

1 ½ tsp. lemon juice

1 cinnamon stick

Heat items together.

Honey Waffles

¼ c. Cox Honeyland's Orange Creamed Honey

2 c. milk

5 Tbsp. unsalted butter, melted

2 ½ c. all-purpose flour

4 tsp. baking powder

3 egg yolks

3 egg whites

1 tsp. orange oil or 2 Tbsp. orange blossom water

Fresh raspberries

Cox Honeyland's Honey Butter

Powdered sugar and whipped cream for garnish

In a medium saucepan, stir honey and milk over medium heat until honey dissolves. Stir in butter. Set aside to cool. Sift flour and baking powder into a large mixing bowl. Set aside. Whisk egg yolks and flavoring into cooled milk mixture. Add to the flour mixture. Beat with an electric mixer at a medium speed until smooth. Set aside. Wash beaters. In a small mixing bowl, beat egg whites with an electric mixer at high speed until just stiff. Fold into batter. Prepare waffle iron according to the manufacturer's directions. Preheat to medium-high setting. Bake waffles until steaming stops and waffles are golden brown. Serve immediately with fresh raspberries and Honey Butter. Garnish with a sprinkle of powdered sugar and rosettes of whipped cream. Yield: 5 cups of batter, enough for five to six large waffles.

Honey Whole Wheat Blender Pancakes 

1 c. whole wheat kernels

1 c. milk

2 eggs

1/3 c. oil

1 tsp. salt

1 Tbsp. Cox Honeyland's Honey

1 Tbsp. Rumford Baking Powder

Combine whole wheat kernels and milk in a blender. Blend on high for two minutes. Add eggs, oil, salt, and honey. Blend well. Just before cooking, fold in baking powder. Pour batter by ½ cup onto a greased hot griddle, turn when bubbles form on top of pancakes. Cook until golden brown.