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Raspberry rosewater muffins

Stylish and delicious, these sweet treats by Jordan Rondel are full of goodness and free of gluten
10
45M

Ingredients

Method

1.Preheat the oven to 180°C fanbake. Line a 10-hole muffin tray with paper cupcake cases.
2.In the bowl of an electric mixer, combine the almonds, salt, baking soda, raspberries and eggs. Alternatively this part could be mixed by hand.
3.Gradually mix in the melted butter and honey, being careful not to over-mix.
4.Evenly divide the batter between the cupcake cases.
5.Bake for approximately 30 minutes or until golden in colour and springy to the touch. Remove muffins from the tin, transfer to a cooling rack and allow to cool completely.
6.Meanwhile, make the rosewater glaze. Mix the icing sugar, water, rosewater and red food colouring, if using, with a whisk. If mixture is too thick, add more rosewater; if too thin, add more icing sugar. The glaze should be pale pink, not too viscous and fall slowly from the whisk.
7.Spoon a small amount of glaze onto each muffin. Top with rose petals and refrigerate for 20 minutes to allow the glaze to set.

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