| 1 | To prepare base, preheat oven to 350°F. |
| 2 | Grease 32 miniature (1 ?) muffin cups. |
| 3 | In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside. |
| 4 | In small saucepan, combine brown sugar, 1/3 cup butter and honey. |
| 5 | Stir over medium heat until butter is melted and brown sugar is dissolved. |
| 6 | Pour over cereal mixture; blend well. |
| 7 | Place 1 tablespoon mixture in each prepared muffin cup; press firmly. |
| 8 | Bake 8-10 minutes or until golden brown (cups will be soft). |
| 9 | Cool in pan 15 minutes. |
| 10 | Loosen edges. |
| 11 | Invert onto wire racks. |
| 12 | Cool completely. |
| 13 | To prepare icing, in small bowl, beat 1 tablespoon butter, powdered sugar and orange juice until smooth. |
| 14 | With pastry tube, pipe a decorative swirl on top of each cup. |
| 15 | Garnish with sliced almonds. |
| 16 | Makes 32 cups. |
