Martha's plum & marzipan muffins

Name: Martha's plum & marzipan muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 225 g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 100 g caster sugar; 75 ml Vegetable oil; 175 ml natural yogurt; 50 ml whole milk; 1 British Blacktail Medium Free Range Egg; 3 plums; 100 g marzipan, chilled; 25 g toasted flaked almonds

Use up your leftover marzipan to create this delicious snack

4 out of 5 stars(1) Rate this recipe

Vegetarian

Makes10
CourseSnack
Prepare10 mins
Cook20 mins
Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

225g plain flour
1 tsp baking powder
½ 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

Method

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.
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.
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.
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.
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.