These Bakewell Muffins are a fun twist on the classic British dessert: Bakewell Pudding, also known as the Bakewell Tart.
Servings: 10 muffins
Firstly pre-heat the oven to gas mark 5 and line muffins tins with pretty muffin cases.
In a large bowl whisk up the egg then stir in the sugar, butter, and yogurt.
Once fully combined tip in the flour, ground almonds and baking powder and fold. The mixture should be a little lumpy. If the batter is too thick add a splash of milk!
Place a large tablespoon of the batter into the muffin cases and then place a large teaspoon of jam in the middle.
Top with another large tablespoon of the batter so that the jam is kept in the middle of the cake.
Put the muffins into an oven for 20mins on gas mark 5 or until golden on top! Leave to cool on a wire rack before decorating.
To decorate mix up some thick glace icing and spoon over the muffins.
While still wet place half a cherry on top, just like a bakewell tart!
Calories: 451.86kcal | Carbohydrates: 64.57g | Protein: 6.98g | Fat: 19.09g | Saturated Fat: 7.58g | Trans Fat: 0.41g | Cholesterol: 44.12mg | Sodium: 187.84mg | Potassium: 133.52mg | Fiber: 2.35g | Sugar: 41.57g | Vitamin A: 352.83IU | Vitamin C: 3.51mg | Calcium: 80.11mg | Iron: 1.66mg