Mother'S Day Muffins

• Muffins
• 4 Large Eggs
• 1/2 cup Coconut Butter
• 1 teaspoon Vanilla Essence
• 250 grams Almond Meal
• 2 teaspoons Baking Soda
• 1/4 teaspoon Ground Cardamom
• 1 teaspoon Cinnamon
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/2 cup Raisins Chopped
• 1 cup Grated Beetroot
• Icing
• 2 Egg Yolks
• 2 tablespoons Lemon Juice
• 2 tablespoons Honey
• 2 teaspoons Vanilla Essence
• 2 tablespoons Beetroot Juice
• 1 cup Cacao Butter (chopped)

1. Heat oven to 160u0b0C/320u0b0F and line a large six-hole muffin tin with waxed baking cups.
2. Combine the eggs with the coconut butter and vanilla essence and mix until frothy.
3. Mix the almond meal with the baking soda, cinnamon, nutmeg and ground ginger and then combine with the egg mixing well.
4. Then fold under the chopped raisins and beetroot.
5. Fill the muffin baking tray with the mixture and bake for 30-40 minutes. The muffins will be ready when the tops feel firm.
6. Set aside and let cool before icing.
7. Place a heatproof bowl over the top of a pot containing a little water. Heat until boiling and then turn down to simmer.
8. Whisk the egg yolks with the lemon juice, honey, vanilla essence and beetroot juice until it starts to thicken then add the cacao butter a little at a time.
9. It will take about 5 minutes for the whole of the cacao butter to be dissolved with the egg mixture and it will thicken quite a bit.
10. Then let the icing cool to room temperature before applying to the tops of the cooled muffins.

muffins, eggs, coconut butter, vanilla, baking soda, ground cardamom, cinnamon, nutmeg, ground ginger, raisins, grated beetroot, icing, egg yolks, lemon juice, honey, vanilla, beetroot juice, cacao butter

Taken from food52.com/recipes/28057-mother-s-day-muffins (may not work)