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BURNT HONEY PUMPKIN MUFFINS

Posted by Kelly Terry on

MAKES 6

  • 120g unsalted butter, chopped, softened
  • 1 cup (250ml) honey
  • 2 large eggs, at room temperature
  • 2/3 cup (165ml) buttermilk, at room temperature
  • 1 1/3 cups (200g) self-raising flour, sifted
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150g roasted pumpkin puree (I substituted it for apple puree)

SPICED FROSTING

  • 180g unsalted butter, softened
  • 125g pure icing sugar, sifted
  • ½ tsp ground cinnamon

Preheat oven to 180c and grease a 6-hole Texas muffin pan.

Place the butter and half the honey in a stand mixer fitted with the paddle attachment and beat until pale.  Add the eggs, 1 at a time, beating well after each addition.  Fold through buttermilk, flour, spices, a pinch of salt flakes and pumpkin puree or apple puree.  Divide among muffin holes and bake for 35 minutes. Cool completely.

For the spiced frosting, place all ingredients in the cleaned stand mixer and beat until pale and fluffy.  Spread overt cooled muffins.

Place remaining ½ cup (125ml) honey in a saucepan and cook for 2-3 minute3s or until slightly darkened.  Stand to cool.  Drizzle over icing to serve.

www.delicious.com.au



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