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Recipe

Brown butter, camomile and honey mini muffins

Jordan Rondel banishes the flour and uses almonds and coconut to create beautifully textured baking treats

Aug 31, 2013 2:00pm
  • 40 mins cooking
  • Makes 24
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Ingredients

Brown butter, camomile and honey mini muffins
  • 50 gram unsalted butter
  • 250 gram ground almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 camomile tea bags, leaves only (or ideally use 2 tablespoons whole, dried camomile flowers ground to a fine powder)
  • 2 organic eggs
  • 1/4 cup runny honey
Icing and decoration
  • 250 gram cream cheese
  • 1 teaspoon vanilla extract
  • 2 tablespoon runny honey
  • 1 handful sliced almonds

Method

Brown butter, chamomile and honey mini muffins
  • 1
    Preheat the oven to 180°C fan-forced. Line 2 x 12-hole muffin trays with mini cupcake cases.
  • 2
    Melt butter gently over a low heat in a saucepan, stirring only occasionally with a whisk, until milk solids sink to the bottom and it starts to turn golden brown (about 20 minutes). Allow to cool.
  • 3
    In the bowl of an electric mixer, combine all the dry ingredients.
  • 4
    Gradually mix in brown butter, eggs and honey, being careful not to over-mix. It will be quite a thick, stiff batter.
  • 5
    Evenly divide the batter between the mini cupcake cases.
  • 6
    Bake for around 20-25 minutes or until golden in colour and springy to the touch. Transfer to a cooling rack.
  • 7
    Make icing by beating cream cheese, vanilla and honey in your electric mixer until smooth.
  • 8
    Once muffins are totally cooled, ice with a piping bag or small spatula and top with a slice of almond.

Notes

Store in an airtight container in a cool, dry place for up to 3 days.

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