Ingredients
- 2 c honey almond delight brand -cereal
- 1/2 c packed brown sugar
- 1/2 c powdered sugar
- 1/4 c honey
- 1/2 c raisins
- 1 c flaked coconut
- 3/8 c butter
- 1/2 c all purpose flour
- 1 1/2 t orange juice
- 1 t butter
- 1 1/2 t orange peel (grated fresh)
- 1/2 t baking powder
- 1/2 t cinnamon (ground)
Sliced almonds TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4") muffin cups. In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside. In small saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium heat until butter is melted and brown sugar is dissolved. Pour over cereal mixture; blend well. Place 1 tablespoon mixture in each prepared muffin cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool completely. TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar and orange juice until smooth. With pastry tube, pipe a decorative swirl on top of each cup. Garnish with sliced almonds. Makes 32 cups.
