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Almond & Jam Muffins


This is Jennie's recipe for Almond & Jam Muffins. These easy to bake muffins are filled with homemade Loganberry Jam, made by her Mum! They're a bit of a moreish bake! The slight nutty flavour of our rapeseed oil works perfectly with the almond flavours.

Makes 12


150g self raising flour
50g ground almonds
180ml Yorkshire Rapeseed Oil
60ml milk
3 eggs
200g golden caster sugar
Homemade loganberry jam (or fill the buns with your favourite berry jam)



Place all the ingredients, except the jam, into a large mixing bowl and mix together until combined.

Place 12 paper cases in a 12 hole muffin tin, and then place a little of the mixture in each case, add a splodge (about 1½ tsp) of jam to this, and then continue to fill the cases with the mixture until 3/4 full.

Bake on 180C for about 20-25 minutes, until risen, firm to the touch and lightly browned. Leave in the bun tin for about 10 minutes and then remove to a baking rack to cool. Enjoy!

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