Bakewell muffins

Preparing scones with a cutter and rolling pin

A muffin full of flavour

Recipe Courtesy of Penny Wearing (Bake and Share Event 2013)


  • 100g wholemeal flour
  • 100g plain flour
  • 125g butter, softened
  • 2 tsp baking powder
  • ½ tsp salt
  • 100g ground almonds
  • 125g golden caster sugar
  • 1 large free range egg
  • 1 tsp almond essence
  • 150ml milk
  • 12 tsp seedless raspberry jam

To decorate

  • 150g icing sugar
  • 6 glace cherries – halved
  • handful of toasted flaked almonds


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Grease 12-hole muffin tin.
  3. Put flours, salt and baking powder into a large bowl.
  4. Add softened butter and cut in with a fork until mixture looks like breadcrumbs.
  5. Stir in sugar and ground almonds.
  6. Beat egg in a jug, add milk and almond essence and stir.
  7. Add to dry ingredients and stir quickly with a fork just enough to combine. Don’t worry if mixture looks a bit lumpy and streaky with flour – it’s better not to over-mix.
  8. Divide half the batter between 12 muffin cases, then place a teaspoonful of jam in centre of each case.
  9. Top with remaining mixture.
  10. Bake for 20–25 mins until pale golden and tops feel firm.
  11. Allow to cool completely.
  12. Add enough water to icing sugar to make a thick paste, then spoon onto top of muffins.
  13. Place half a glacé cherry on each and scatter toasted almonds to finish.