Thursday, June 18, 2015

RECIPE: Gluten free Apricot, honey, almond and lavender Muffins

I adore these simple little muffins which are perfect alongside a cup of tea, anytime of day. 
You can source edible dried lavender petals from most health food stores.

Makes 12 small muffins

330g ground almonds
pinch sea salt
1 tsp baking soda
½ tsp lavender extract
3 organic eggs
75g butter, melted
75ml honey
3 very ripe apricots, stones removed and quartered

250g cream cheese
½ lime juice
4 tbsp honey or maple syrup
1 tsp vanilla extract

To decorate:
honey to drizzle
berry coulis (optional)
pistachios (optional)

To serve:
whipped cream or yogurt 

Preheat the oven to 180ºC fan bake. Line 8 muffin wholes with paper cupcake cases, or grease well if not using papers. I like to use silicone moulds if not using papers to prevent sticking.
In the bowl of an electric mixer, combine all the dry ingredients.
Gradually mix in the lavender extract, eggs, melted butter and honey, being careful not to over mix.
Evenly divide the batter between the cupcake cases. Place an apricot quarter into each one.
Bake for approximately 25 minutes or until golden in colour, springy to the touch, and a skewer inserted into the centre comes out clean. If you didn't use papers, allow the muffins to cool for around 10 minutes before turning out onto a cooling rack. If you did use papers, take the muffins out of the tin as cool enough to touch.
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat cream cheese until smooth and continue to add all the other ingredients.
Once the muffins are cool, pipe or spread the icing onto each one. Decorate as desired.
Refrigerate in an airtight container for up to 3 days.

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