Iced Nut Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
24
- For the cakes
- ½ cup butter
- ⅔ cup caster sugar
- 1 unwaxed Orange (finely grated zest and juice)
- 2 eggs
- 1 cup gluten-free self-rising flour
- ¾ cup Almond flour
- For the icing
- 1 ¾ cups powdered sugar
- 2 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- Lime zest
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 24 mini muffin tins.
2.
Beat together the butter, sugar and orange zest until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
3.
Sift in the flour and stir in with the almonds and orange juice until combined.
4.
Spoon into the tins and bake for 15-18 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.
5.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and water until thick and smooth.
6.
Spoon a little icing on each cake, allowing it to run down the sides and sprinkle with lime zest. Leave to set.
