CookThatBook

This week’s recipe comes once again from Women’s Weekly, so get your metric vs. imperial hat on and let’s get baking!

The batter is simple to prepare, and involves dumping all ingredients into a bowl and giving it a stir. Easy peasy. Now the original recipe called for hazelnut meal and plum jam, but I wanted to use some lovely raspberry-pomegranate jam I had in my pantry and figured almond meal would be a better fit with the flavour profile. I also added ½ cup of maple yogurt. I’d been dying to experiment with this flavoured yogurt in a baking recipe rather than just straight into my mouth, and figured this would be a good time. Because I didn’t have any caster (superfine) sugar I used ordinary granulated, but you could grind it briefly in a food processor if you wanted a finer texture.

While these muffins were not as big a hit in our house as some of the more decadent treats we’ve been consuming over the last few weeks, it is a solid muffin recipe that turned out great. The flavour combination of raspberries/pomegranate with the almond meal was delightful, and one that I would definitely pair again. The taste of maple really popped and added a nice depth to the muffins, while also providing an incredible moistness to the texture.

Tip? Be careful when taking the muffins out of the tray in case the jam filling has leaked to the sides and your finger accidentally touches the molten preserve. As I can attest – it hurts. A lot.

Happy Muffin Monday!

For a copy of the original recipe for Hazelnut Plum Muffins, please visit Baker Street’s site and be sure to check out what the other food bloggers have baked up this week!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.