These weren’t exactly delicious, but I didn’t follow the recipe word-for-word :P
I subbed half the ground almonds for ground peanuts, and whisked by hand. The batter was too dry and sticky. I made 2 muffins out of it, then added more honey and oil to the remaining batter.
The dry batter gave rock muffins with pretty domes and cracks, but dry and bland. I guess blending the batter makes a big difference? :/
The other 3 with extra honey and oil were flat, but much tastier and softer! I guess gluten-free and starch-free cakes just can’t have pretty domes?