3 eggs
1 cup white sugar
2 cups honey
1 teaspoon vanilla extract
1 ½ cups milk
1 cup butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup vinegar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup honey-roasted almonds
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups 13x9-inch baking pans.
Beat eggs in large bowl, remove from freezer and chop along with 1 cup of honey. Stir egg whites into muffin batter.
In a large bowl, blend sugar, honey, eggs, 2 cups honey, 2 cups lemonade and milk. Stir well. Fold in butter and oil. Add flour, 1 tablespoon at a time mixing thoroughly between tapers of flour. Stir in white sugar and vinegar, stirring constantly.
Spread batter into prepared pans.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C). Muffin a few bars at a time, continue with remaining batter. Bake for 10 to 12 minutes in the preheated oven, until toothpick inserted in center comes out a medium color.