Chamomile and Honey Muffins
These little muffins are super light and unassuming, but somehow the flavour is quite complex and it's a nice thought that you don't need to consume truck loads of butter and sugar for something to be this lovely.
Makes 12 muffins
- 250g ground almonds
- ½ tsp salt
- ½ tsp baking soda
- 2 chamomile tea bags, leaves only (or ideally use whole dried chamomile flowers ground into a fine powder)
- 2 eggs
- 50g butter, melted
- 1/4 cup honey
- icing sugar for dusting
Preheat the oven to 180ºC fan bake. Line a 12-hole muffin tray with paper cupcake cases.
In the bowl of an electric mixer, combine all the dry ingredients.
Gradually mix in the melted butter and honey, being careful not to over mix.
Evenly divide the batter between the cupcake cases.
Bake for approximately 30 minutes or until golden in colour and springy to the touch.
Transfer to a cooling rack and dust with icing sugar to serve.
Store in a cool, dry place in an airtight container for up to 3 days.