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My best friend from high school always had these at her house, and we’d eat so many! Remind me so much of that time of my life.
This recipe is by food enthusiast and author Farah Abu Maizar. She has launched her latest cookbook 'Every Little Crumb's Ramadan 2025', which features more than 100 recipes inspired by her Palestinian-Jordanian roots.
INGREDIENTS:
- 4 cups cornflakes (120g)
- 1/2 cup almond slivers (70g)
- 1 tbsp milk powder (optional)
- 1/4 tsp salt
- 1/3 cup unsalted butter (75g)
- 1/4 cup honey (80g)
- 1 tsp orange blossom water (optional)
INSTRUCTIONS:
Preheat the oven to 170°C (325°F) and line either a regular muffin pan with 12 muffin liners or a mini muffin pan with 24 liners.
In a large bowl, mix together cornflakes, almond slivers, milk powder (if using), and salt. Set aside.
In a medium saucepan over medium heat, add the butter and honey. Stir while the butter melts and cook for 4-5 minutes until the mixture starts to become frothy.
Remove from heat and stir in the orange blossom water.
Work quickly to pour the honey butter mixture over the cornflakes. Stir well to coat the cornflakes completely.
Use a spoon to divide the mixture between the muffin liners.
Bake for 10-13 minutes or until just turning golden brown and fragrant.
Remove from the oven and allow to cool completely before enjoying.
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Visit www.everylittlecrumb.com to buy 'Every Little Crumb's Ramadan 2025'
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