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    Martha's plum & marzipan muffins

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Makes: 10


    225g plain flour
    1 tsp baking powder
    1/2 tsp bicarbonate of soda
    100g caster sugar
    75ml vegetable oil
    175ml natural yogurt
    50ml whole milk
    1 British Blacktail Medium Free Range Egg
    3 plums
    100g marzipan, chilled
    25g toasted flaked almonds


    1. Preheat the oven to 200ºC, gas mark 6 and line a muffin tray with 10 tulip cases, leaving the two holes in the centre empty. In a large bowl, combine the plain flour, baking powder, bicarbonate of soda and caster sugar and mix well so the raising agents are evenly dispersed.

    2. Whisk together the oil, yogurt, milk and egg in a measuring jug. Pour the wet mixture over the dry mixture, and use a rubber spatula to fold together. Mix until just combined, scooping the flour from underneath to avoid any large, floury patches.

    3. Cut the plums into small pieces (discarding the stones) and cut the marzipan into small cubes. Fold through the muffin batter, then divide equally between the muffin cases. Sprinkle the flaked almonds over the top of each one.

    4. Boil the kettle. Fill the empty holes in the centre of the muffin tin with boiling water. This will create a steamy environment in the oven which stops a tough crust forming on the muffins.

    5. Bake for 10 minutes and then reduce the temperature to 180ºC, gas mark 4 and bake for a further 10-15 minutes, until a skewer inserted into the centre of the muffins comes out clean. Enjoy warm or leave to cool completely. These muffins will keep for 2-3 days stored in an airtight container.

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