Name: Brown butter, camomile and honey mini muffins
Cook time: 40 min
Total time: 40 min
Ingredients: 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

Ingredients

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.

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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