BAKEWELL MUFFINS

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Deliciously moist and dense almond-infused muffins that are filled with raspberry jam, and topped with a sweet almond icing and glacé cherries!

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Whisk together the flour, baking powder, salt, and ground almonds. Set aside.

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In a separate large bowl, whisk together the eggs and sugar until thick and lighter in colour.

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Add the buttermilk, oil, and almond extract, and whisk until combined.

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Add the dry ingredients in thirds and fold in until just combined - do not overmix.

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Divide the batter evenly between the 12 muffin cases, filling only half way.

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Spoon 1 teaspoon of jam into the centres.

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Top with the remaining batter.

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Bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.

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In a small bowl, whisk together the icing sugar, water, and almond extract.

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Spoon the icing on top of the cooled muffins, and decorate with glacé cherry halves.

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Get the full recipe list and instructions at the link below!

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