April 10, 2011

Raspberry, Honey and cinnamon muffins with almond icing

My own recipe:

2 1/4 cups flour
1/2 cup butter (melted)
1 cup sugar
1 egg
1 tablespoon baking powder
1 tablespoon baking soda
1/2 tablespoon salt
2-3 tablespoons cinnamon
2 tablespoons of heated honey
1/2 tablespoon lemon juice

Raspberry filling:
1 cup raspberry preserves
3 tablespoons brown sugar

chopped almonds, pecans and walnuts

Almond Icing:
3/4 cup powdered sugar
1 tablespoon water
1/2 tablespoon almond extract

Mix up the muffins first. Put the melted honey in last. Pour into muffin tin. Once you've made the raspberry filling, put on top of the muffins. Use a toothpick to swirl out the raspberry. Sprinkle the nuts on top and bake the muffins. After the muffins cool, decorate with the almond icing.

bake at 375 degrees for 30 minutes (or until they look pretty)

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