I can't believe it is March already, and I can't think of a better way to start it then a wonderful Muffin Monday recipe. The original recipe 'Hazelnut Plum Muffins' is from Women's Weekly and I decided to change it slightly. I'm not a huge plum fan so replaced it with strawberry and thought almonds would compliment the strawberry flavor better than hazelnuts. They turned out wonderfully moist and I really enjoyed the flavor, not overly sweet, just right for a little breakfast treat.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Inspired by Women's Weekly
90g Butter, melted
375g Self Raising Flour
55g Ground Almonds
150g Caster Sugar
- Preheat oven to 180C and line a 12 hole muffin pan with muffin cups.
- In a large bowl, combine butter, flour, ground almonds, sugar, milk, and egg. Mix until all the ingredients are combined.
- Put a tablespoon amount of muffin mixture into the muffin cups and make a well in each muffin. Spoon in a rounded teaspoon of jam and top with another tablespoon amount of muffin mixture.
- Bake for 18 to 20 minutes.