When I was flicking through my recipe books for my weekly bake, I found this recipe that would use up the marmalade I made a while ago. I have changed the almond flakes into almond meal and half the flour with wholemeal flour to make this zesty muffin packed with fibre. If you're tired of having marmalade on toast, why not making this for breakfast with a cup of coffee?
Summer is coming in December but the temperature has already reached 30c. I am really looking for the summer holiday to take the kids to the beach or just hide myself in the air-conditioner room while having hot curry!
Marmalade Almond Muffins
1 cup self-raising flour
1 cup wholemeal self-raising flour
125g butter, chopped
1 cup almond meal
1/2 cup caster sugar
1/2 cup orange marmalade
1/2 cup milk
almond flakes for extra topping
1/4 cup orange marmalade combine with 2 tablespoon hot water
- Preheat oven to 200c. Place muffin paper cases into muffin tin.
- Sift the self-raising flour into a bowl and then add the wholemeal self-raising flour. Rub in butter with finger tips to the flour. Stir in sugar, eggs, almond meals, marmalade and milk. Sprinkle extra almond flakes on top.
- Bake in the oven for 20-25 minutes or until the skewer comes out clean when inserted into the muffin. Brush warm muffins with the marmalade syrup.