Almond Strawberry Biscuit Muffins
Almond Strawberry Biscuit Muffins
Ingredients
Muffins
- 2 1/2 cups self raising flour
- 1/2 cup almond meal
- 6 tablespoons unsalted butter, melted
- 2/3 cup sugar
- 1 cup milk
- 1 large egg
- 1/4 cup strawberry jam
Instructions
- 1
Preheat the oven to 400 degrees F.
0 - 2
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don't want to use paper liners, you could coat a muffin pan with cooking spray instead.)
0 - 3
In a large bowl, combine the flour and almond meal.
0 - 4
In a large glass measuring cup or another bowl, whisk together the butter, sugar, milk and egg.
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Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
0 - 6
Scoop the batter evenly into the muffin tray.
0 - 7
Make a well into each muffin top and drop 1 teaspoon strawberry jam into the center of each cup. (If the well is not large enough, the jam will ooze out while it is baking and it won't be pretty. It'll still be tasty, just not aesthetically pleasing to look at.)
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Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
18 min - 9
Remove from oven and cool on a wire rack.
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