Flaked Almond and Fruit Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅔ cup butter
- ½ cup caster sugar
- 2 Tbsps honey
- 1 ¼ cups self-rising flour
- 3 eggs
- 2 Tbsps milk
- For the topping
- ⅛ cup butter
- ½ cup caster sugar
- 4 Tbsps honey
- 1 cup sliced almonds
- ½ cup Hazelnuts
- 3 ½ ozs Candied cherry (quartered)
- 6 ozs white chocolate
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and beat well with an electric whisk until smooth.
3.
Spoon into the paper cases and bake for about 20 minutes until golden and risen.
4.
For the topping: melting the butter, sugar and honey in a pan, over a low heat. Remove from the heat and stir in the remaining ingredients.
5.
Divide the topping between the cakes. Return to the oven and cook for a further 5-10 minutes until the topping is light golden. Place on a wire rack to cool.
6.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water and drizzle over the cakes.
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