|My plum, almond and marzipan muffin|
I adore baking with ground almonds, and combined with the yoghurt in this recipe, they make the muffins delightfully moist. Stone fruits always go well with almonds, so feel free to substitute cherries, peaches, nectarines, apricots or whatever's in season (have a lookie at my nectarine, raspberry and almond cake). The plums add a fab little tang to the sweetness of the marzipan which reminded me of warming winter crumbles. These muffins are best eaten when still warm from the oven, as the marzipan will still be a little bit melty. Don't worry if the marzipan bubbles out while baking and then becomes chewy on the top, as that's still super yummy. The muffin top (yes, that's where the name for your wobbly bits comes from) is always the best bit, and these have a delightful golden crust.
This recipe made 14 muffins (slightly awkward if you've got a 12 hole baking tray, soz), and to be honest I did eat a fair amount of mixture by itself, but who's judging, eh?
150g caster sugar
1 tsp vanilla extract
125g unsalted butter, melted
175ml natural yoghurt
200g plain flour
1 tsp baking powder
100g ground almonds
100g white marzipan, broken/cut into little pieces
250g plums (about three), stoned and cut into little pieces
1. Preheat the oven to 180C. Line a muffin tin with muffin cases. Mix the sugar, vanilla, egg, butter and yoghurt together by hand.
|the wet ingredients well mixed together|
|my little pieces of plum and marzipan|