I picked up some raw honey from a local beek over the weekend. It had been extracted this week from overwintered frames, and was predominantly Goldenrod, so it smells and tastes, well, a little funky. I would like to make some baked goods out of it. Does the Goldenrod funkiness disappear when you bake with it, or should I seek out some other honey? These baked goods will go to people that wouldn't be familiar with different honey flavors.