Member recipe by rosssue
ServingsServes 1 - 6 Muffins
- 375g self raising flour
- 120g ground almonds (almond meal)
- 90g butter chopped into small pieces
- 225g caster sugar
- 310 ml creme fraiche (you can use natural yogurt or buttermilk instead)
- 1 large egg
- 2-3 tsp almond extract (to taste)
- 1 standard jar seedless raspberry jam (or your favourite jam)
- 50g flaked raw almonds for topping (they toast whilst baking)
- Pre-heat the oven to 200 degrees C (gas 6) Grease a 6 hole large (or 12 hole small) muffin tin
- Place the flour, sugar & ground almonds in a large mixing bowl & rub in the chopped butter with your fingertips until it looks like breadcrumbs. If you are in a hurry, you can melt the butter and just stir it in, but the muffin texture is better if the butter is rubbed in.
- Whisk the egg & almond extract in a large jug, then mix in 310 ml of creme fraiche, before adding this mixture to the bowl with the flour, sugar, butter & ground almonds. Fold the mixture together with a large metal spoon until it looks slightly lumpy & just blended. Do not over-mix or whisk.
- Half fill each muffin cup with the mixture and make a small well in the middle. Place a rounded teaspoon of jam in each well (or a level teaspoon if using a 12 hole small muffin tin). Then fill each cup with the remaining muffin mixture making sure the jam is well covered. Next, top each muffin with a few flaked almonds to decorate.
- Bake on the middle shelf of the oven for 20 -25 minutes (test by inserting a thin skewer. If no muffin mixture has stuck to it when pulled out - they are cooked). Cool for 10 minutes in the tin before turning the muffins onto a cooling rack. Don't be tempted to eat them without cooling as the jam inside will be very hot.
- Serve warm with custard or enjoy them cold on their own.