Almond & Apricot Surprise Muffins

Makes 12

2½

cups

self-raising flour

12.5

ounces

230

grams

1

tsp

ground nutmeg

5

ml

¾

cup

castor sugar

12

ounces

225

grams

1

cup

flaked almonds toasted

4

ounces

110

grams

1

large

egg, lightly beaten

1½

cups

milk

12

fl ounces

375

ml

3

oz

melted butter

75

grams

½

cup

apricot jam

125

ml

Preheat oven to 375°F [185°C], prepare pans by greasing or lining with paper cups.
Sift flour & nutmeg into bowl, stir in almonds & sugar.
Stir in combined egg, milk & 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 of batter.
Bake for about 30 minutes or until cooked.

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