Instructions: TO PREPARE BASE, preheat oven to 350F. 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.

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