Frangipane and Raspberry Jam Topped Muffins

- Advertisement -

Jam and frangipani muffinsplits

Yield: Makes 8 halves


  • 60g butter
  • 1/4 cup sugar
  • 1 egg
  • 70g packet ground almonds
  • 4 English muffins (I recommend Golden Muffins)
  • 1/4 cup raspberry jam (I recommend Te Horo)
  • 1 tablespoon flaked almonds


Preheat the oven to 180 C.
Beat the butter and sugar until pale and creamy.
Add egg and mix well.
Mix in ground almonds.
Halve the muffins and place on a baking tray.
Spread each muffin with jam and then dollops of almond mixture.

Sprinkle with flaked almonds and bake for 15 minutes until golden.
Serve warm or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *