Almond, Cinnamon and Honey Cake/Muffins

I already did this recipe two times, first as muffins and then as a cake. And it was tasty both ways. The combination of the three main ingredients is delicious.


  • 200 g of butter (original recipe was 250 g but I always reduce the butter in my gluten-free cakes/muffins)
  • 150 g of honey
  • 150 g of caster sugar
  • 1 tbsp of cinnamon
  • 3 eggs
  • 100 ml of milk
  • 300 g of gluten free self raisin flour
  • 80 g of flaked almonds
  1. Beat the butter with the sugar, add the eggs, then the honey and the milk.
  2. Mix the flour and the cinnamon.
  3. Add the almonds to the mix and keep some to later put on the top of your cake or muffins.
  4. Put the mix in a muffin tray or in a ring cake tin and bake in a pre-heated oven at 180C for 20 min or until golden. If you are doing the cake version, the cake will need more time in the oven. Check with a toothpick or a cake tester to see if it is cooked.





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