Orange and Almond Muffins
Orange and Almond Muffins
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These light and fruity muffins are ideal to prepare as a weekend treat for a breakfast or brunch with family and friends.

  • 125g unsalted butter, softened
  • 125g caster sugar
  • 125g self-raising flour
  • 50g ground almonds
  • 2 large eggs
  • 1 tbsp milk (optional)
  • 12 tsp Bonne Maman Orange Marmalade
  • 50g flaked almonds
  1. Preheat the oven to 200°C (180°C if on a fan-forced setting).
  2. Line a 12-muffin tin with 12 muffin cases
  3. Put the butter, caster sugar, flour, ground almonds and eggs into a large bowl. Whisk together with an electric whisk, mixer, hand-held or by hand, until smooth and the mixture has a dropping consistency; add milk, if needed.
  4. Divide the mixture between the 12 muffin cases, flattening the centre of each one. Put 1 teaspoon of Orange Marmalade on top of each slightly indented centre, then sprinkle with some flaked almonds.
  5. Bake in the preheated oven for 15-20 minutes. When golden brown and cooked, remove the muffins from the oven and cool on a wire rack. The conserve will have dropped to the centre of each muffin creating a nice orange surprise.