Lemon Almond Muffins
225g self-raising flour
1tsp baking powder
150g caster sugar
115g ground almonds
1 egg beaten
85g melted butter
Grated zest of 2 lemons
40g flaked almonds for sprinkling
1. Preheat oven to 200C/400F/Gas Mark 6.Line a 12-hole muffin tin.
2. Combine the flour, baking powder and caster sugar and sift into a large bowl. Sprinkle the ground almonds into the bowl
3. In a separate bowl, combine the egg, milk, butter and lemon zest, then pour into the dry ingredients. Stir together until just combined. Spoon big dollops into the muffin tin. Sprinkle the tops with flaked almonds.
4. Bake for about 20 minutes until risen and golden. Leave to cool in the tin for a few minutes then transfer to a wire rack to cool.