Honey Cream Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
24
- For the muffins
- 2 cups all-purpose flour
- ½ cup sugar
- 1 Tbsp Baking powder
- ¼ tsp salt
- 1 cup milk
- ¼ cup unsalted butter (melted)
- ¼ cup honey
- 1 egg
- To decorate
- ⅞ cup cream (48% fat)
- ½ cup honey
- 1 cup toasted slivered almonds
- powdered sugar
Preparation steps
1.
For the muffins: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Stir together the flour, sugar, baking powder and salt in a mixing bowl.
3.
Whisk together the milk, butter, honey and egg.
4.
Pour the wet ingredients into the dry ingredients and fold in gently until blended.
5.
Spoon into the paper cases and bake for 8-10 minutes, until a skewer inserted into the centre comes out clean. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
6.
Whisk the cream until thick. Spoon into a piping bag.
7.
Cut each cake in half through the middle. Pipe the cream on each flat half and replace the tops of the cakes.
8.
Drizzle with honey. Press flaked almonds into the top of each cake and drizzle with a little honey. Sift a little icing sugar over the top.
