Mmm honey. It’s golden color and rich flavor are enticing- much more interesting and flavorful than plain refined sugar. And heathier too. I’ve been drinking honey in my tea for nearly a year now, and I won’t go back to sugar. It’s just as easy to make your baked goods with honey. You’ll benefit from a more developed flavor and the health benefits by doing so. Honey is an antioxident as well as antiseptic, and contains many vitamins and minerals.
The National Honey Board has a useful recipes section, and here are a few of my favorite recipes from their site:
A favorite cookbook of mine, “Garden Way Publishing’s Bread Book: A Baker’s Almanac” by Ellen Foscue Johnson is full of recipes where honey is the sweetener, including such standbys as Sourdough Bagels, Swedish Caraway Bread, and Batter Brown Bread. I don’t believe a single recipe in the book contains refined sugar. Starting with one of the two quick breads above will be a good primer if you are new to baking with honey, but once you try it I’m sure you’ll be a convert!