Honey and Mint Muffins

METHOD

1. Place all the ingredients under syrup in a small saucepan and bring to the boil, stir occasionally to dissolve the sugar.

   2.  Remove from the heat and cool to room temperature.

   3.  Strain through a sieve and discard the mint leaves.

   4.  Place all the ingredients under cake into a bowl and mix to a smooth batter, beating for 1-2 minutes.

   5.  Line a standard 12 hole muffin tray tin with paper cases and divide the mixture between them.

   6.  Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-25 minutes.

   7.  Heat all the ingredients under topping up in a small saucepan stirring constantly until the honey and butter have melted, but do not allow to boil.

   8.  Remove the cakes from the oven and prick the tops with a skewer and spoon over the mint syrup, allowing it to soak in well.

   9.  Apply the topping mixture and return to the oven for another 5-10 minutes or until the almonds are lightly brown.

   10.  Cool in tins for 15 minutes and serve warm.