| Almond And Apricot Muffins |
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2-1/2 cups self-raising flour
1 tsp ground nutmeg
3/4 cup castor sugar
1 cup flaked almonds toasted
1 lightly beaten egg
1-1/2 cups milk
3 ozs melted butter
1/2 cup apricot jam |
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| Instructions |
| Preheat oven to 375 degrees F, prepare pans. Sift flour and nutmeg into bowl, stir in almonds and sugar. Stir in combined egg, milk and butter, stir with a fork until just combined. Spoon half of batter into pans, put 2 level teaspoons of apricot jam into each, top with rest degrees F batter. Bake for about 30 minutes or until cooked. Makes 12.
May freeze these muffins
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