Ingredients
- 475 ml honey almond delight brand -cereal
- 110 gr packed brown sugar
- 100 gr powdered sugar
- 60 ml honey
- 85 gr raisins
- 80 gr flaked coconut
- 75 gr butter
- 65 gr all purpose flour
- 7 ml orange juice
- 5 gr butter
- 3 gr orange peel (grated fresh)
- 2 gr baking powder
- 1 gr cinnamon (ground)
Sliced almonds TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature ( 4 cm) 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, one third 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.
