Lemon and Honey Burnt Butter Cakes

1. Preheat the oven to 160°C fan-forced.
2. Grease two 12-hole muffin trays (1/3 cup capacity).
3. In a frying pan over high heat, melt the butter. Cook for 3-4 minutes or until foamy and golden brown. Transfer 20g to a small bowl and reservefor the syrup.
4. Transfer remaining 100g to a large bowl. Add the honey, milk and eggs and whisk until smooth. Add the flour and sugar and whisk briefly until smooth. 
5. Divide the mixture between moulds and bake for 18-20 minutes or until golden brown and cooked through when tested with a skewer.
6. For the Lemon Burnt Butter Syrup, combine lemon juice, sugar and reserved burnt butter, in a small saucepan over low heat and stir until sugar dissolves. Set aside.
7. Set the tray of cakes aside at room temperature to cool slightly then remove cakes and cool upside down on a wire rack.
8. To serve, place warm cakes upside down on plates. If needed, warm the syrup and drizzle over the cakes.
   
   

Handy Tips:

You can use any shape tin that you like, as long as each mould is 1/3 cup capacity. You can check this by seeing if 1/3 cup or 80g of water will fit in it. A standard muffin pan is 1/3 cup.

Fills 8 mini loaf pans (1/2 cup capacity), just cook for 25 mins.