After a massively salty Sunday lunch of gammon and roast potatoes, we were all left craving something sweet. Not wanting to go down the heavy road of chocolate or frosting, I came up with a recipe that I think perfectly bridges the gap between fruity, light(ish) Summer baking and richer, Autumnal comfort cakes.
~ Jammy Almond Muffins ~
110g butter or dairy-free spread
110g golden caster sugar
1/2 tsp almond extract
40g plain flour
100g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
1 generous tbsp plum jam (raspberry or apricot would work too)
flaked almonds for sprinkling
Preheat the oven to 180 degrees. Line a muffin tray with 9 muffin cases.
In the bowl of an electric mixer with paddle attachment, cream together the butter and sugar.
Slowly add in the eggs and almond extract.
Mix in all dry ingredients.
Mix in the jam, and spoon the mixture into the muffin cases. Sprinkle a few almond flakes over each muffin.
Bake for about 15 mins, or until a skewer inserted comes out clean. Cool on a wire rack.