1 tsp of ground cinnamon/1/4 tsp of nutmeg/1/4 tsp of mixed spice
1/2 tsp of table salt
Wet Ingredients
1/2 cup honey (heated slightly)
2 tblsp of unflavoured oil/coconut oil
METHOD
Heat the oven gas mark 4/160 C/360 F.
Mix all the dry ingredients in a mixing bowl and set aside.
Line a 12 cup muffin tin with butter/margarine generously or can use cooking spray and set aside.
Add the wet ingredients to the dry mix and combine until all throughly mixed and coated in sticky honey.
Equally divide the mix into the muffin tin and press down firmly.
Using a shot glass or your hands, press down to make the sides come up and create a cup look with the indentation.
Bake for about 12-15 mins until golden brown.
Shape when it comes straight out of the oven if it has lost shape using a small spoon.
Let it cool completely in the tin. Run a sharp knife around the edge to loosen slightly to remove them from the tin.
Top with your choice of filling
Chocolate Orange
Melt 300g of dark chocolate in a Bain Marie ensuring it doesn't touch the water.
Add 1/2 tsp of orange extract and 50g of butter/coconut oil. Melt until smooth and silky, if more butter or oil is needed add to the mix. Consistency should be not too runny and not too thick.
Using a spoon fill the cups and leave to set in the fridge until hard.
Drizzle more chocolate and top with pistachio crumbs and sea salt flakes.
