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Frangipane and Raspberry Jam Topped Muffins
Posted By Helen Jackson On August 12, 2013 @ 4:48 pm In Baking Recipes,Brunch Recipes,Recipes | No Comments
Yield: Makes 8 halves
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.
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