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Almond & Jam Muffins

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Almond & Jam Muffins

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This is Jennie's recipe for Almond & Jam Muffins. Her muffins are filled with homemade Loganberry Jam, made by her Mum! They're a bit moreish!

Makes 12

6oz self raising flour
2oz ground almonds
6oz Yorkshire Rapeseed Oil
2oz milk
3 eggs
8oz golden caster sugar
Homemade loganberry jam (or fill the buns with your favourite berry jam)

Ingredients & Nutritional Info


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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