Honey trap
Delicately sweet bites
LIFE
These little muffins are super light and only subtly sweet, making them perfect for breakfast. I love the gentle crunch that the poppy seeds bring.
Keep a close eye on them as they bake, as the honey will make them go dark quickly.
Honey and poppy seed bites
Makes 18 mini muffins
■ 250g ground almonds
■ Pinch sea salt
■ 1⁄2 teaspoon baking soda
■ 3 tablespoons poppy seeds
■ 100g butter, melted
■ 2 free-range eggs
■ 1⁄3 cup runny honey
For the honey cream cheese icing:
■ 300g cream cheese
■ 3 tablespoons runny honey
■ 1⁄2 teaspoon vanilla extract
Preheat the oven to 170 degrees Celsius fan-bake. Grease 18 holes of a mini muffin/cupcake tray well, or use paper patty cases if you prefer.
In the bowl of an electric mixer, combine the ground almonds, salt, baking soda, and poppy seeds. Gradually mix in the melted butter, eggs and honey. Evenly divide the batter between the patty pans. Bake for approximately 15 minutes, or until golden in colour and springy to the touch.
Allow the cakes to cool for 10 minutes in the tray, before turning out on to a cooling rack. Meanwhile, make the honey cream cheese icing. In the bowl of an electric mixer, beat the cream cheese on its own until completely smooth. Gradually add the honey and vanilla, and continue to beat on high for about 3 minutes.
Once the cakes are completely cooled, use a piping bag or plastic bag with a corner cut off to pipe some icing onto each one.
Decorate with fresh flowers, if using.
Serve at room temperature.
Refrigerate in an airtight container for up to 3 days.