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Honey and Mint Muffins

  • BAKE: 20 - 25 minutes
  • SERVES: 12

Ingredients

Madeira Cake Mix 500g
  • Madeira Cake Mix 500g
  • Wright's Madeira Cake Mix 500g
  • Greek Yoghurt 170g
  • Water 200ml
  • Desiccated Coconut 100g
  • Fresh Mint (chopped) 1 tbsp
  • Syrup:
  • Fresh Mint (chopped) large bunch
  • Caster Sugar 75g
  • Water 125ml
  • Topping:
  • Butter 50g
  • Honey 75g
  • Sliced Almonds 100g

ADD TO BASKET

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.

Hi, I am a great fan of your baking mixes, I have never called myself a baker until I tried your cake mixes - they are so easy to use and for me totally bomb proof lol I get fab results every time! Kind regards,

Margaret Armour

Deb's Tips

Lovely to enjoy on summer evenings as they are best served warm - perfect with a Pimms or Prosecco! Deb the Bread

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