Quick & Easy

Brown butter, camomile and honey mini muffins

These camomile and honey mini muffins are a sweet treat that's absolutely perfect with an afternoon cuppa.


Icing and decoration


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.

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


Related stories