Yummy Bakewell Muffins
you will need raspberrys, marzipan, almonds and almond essence for this (as well as your basics).

Preheat oven to 190C

In one bowl sift and mix well: 9oz plain flour, 2tsp baking powder, 1/2tsp salt, 1/2tsp bicarb soda, 4oz caster sugar, 2oz ground almonds.

In another, mix well: 150ml milk, 150ml creme fraiche or sour cream, 1 egg, beaten, 60ml veg oil, 1tsp almond essence.

Split about 100g marzipan into 8 or 12 balls depending on the size of your ol' muffin cases

Grab loads of fresh or frozen raspberries, some granulated sugar and some flaked almonds.

Mix the wet ingredients into the dry ones really bloody quickly - if you overwork it you won't get muffiny muffins. It should look all lumpy and unappealing.

Spoon 1/2 a muffin amount into the cases, push some raspberries in, flatten the marzipan out and place in the muffin case. Top up with the mixture to nearly the top, add more raspberries and sprinkle a wee bit of granulated sugar and flaked almonds on top.

Bake for 20-25 mins till the top is firm and brown.

Yum!

-Recipe and photograph by Rhiannon Hayday