2 c HONEY ALMOND DELIGHT brand -cereal, crushed to 1 cup 1 c Flaked coconut 1/2 c Raisins 1/2 c All-purpose flour 1 1/2 t Grated fresh orange peel 1/2 t Baking powder 1/2 t Ground cinnamon 1/2 c Packed brown sugar 1/3 c Butter or margarine 1/4 c Honey
ICING:
1 T Butter or margarine, -softened 1/2 c Powdered sugar 1 1/2 t Orange juice Sliced almonds TO PREPARE BASE, preheat oven to 350'F. Grease 32 miniature (1 3/4") muffin cups. In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside. In small saucepan, combine brown sugar, 1/3 cup butter and honey. Stir over medium heat until butter is melted and brown sugar is dissolved. Pour over cereal mixture; blend well. Place 1 tablespoon mixture in each prepared muffin cup; press firmly. Bake 8-10 minutes or until golden brown (cups will be soft). Cool in pan 15 minutes. Loosen edges. Invert onto wire racks. Cool completely. TO PREPARE ICING, in small bowl, beat 1 tablespoon butter, powdered sugar and orange juice until smooth. With pastry tube, pipe a decorative swirl on top of each cup. Garnish with sliced almonds. Makes 32 cups.