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.
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Inspired by Women's Weekly
Ingredients:
90g Butter, melted
375g Self Raising Flour
55g Ground Almonds
150g Caster Sugar
250ml Milk
1 Egg
Strawberry Jam
Steps:
- 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.
Such delectable looking muffins. Love that you topped it with an almond. Looks beautiful
ReplyDeleteStrawberries and almonds - great combo! I also opted for almond flour and added raspberry-pomegranate jam. Delicious. Love the dollop of jam on your muffin tops!
ReplyDeleteStrawberries and almonds... love them together! Your muffins look and sound delectable. Yum!
ReplyDeleteI'm not much of a plum fan either so I used strawberry jam too! It really does pair beautifully with almonds.
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