Recipe - Honey And Almond Muffins

75 g Softened butter; (3oz)
75 g Soft light brown sugar;
(3oz)
2 md Size eggs at room
temperature
60 ml Milk; (2fl oz)
150 g Plain flour; (5oz)
1 pn Baking powder
1 teaspoon Mixed spice
25 g Honey; (1oz)
50 g Blanched almonds

Preheat the oven to 220 C, 425 F, Gas Mark 7.

Cream the butter and sugar until pale, if using a hand mixer this will take
5 minutes.

Add the eggs gradually beating well after each addition and fold in the
flour, baking powder and spice.

Lastly add the milk, honey and half the nuts.

Place 6 deep paper muffin cases onto a muffin tray and spoon the mixture
into each case. Evenly distribute the almonds on top and bake in the
preheated oven for 20 minutes until risen, golden brown and firm to the
touch.

Converted by MC_Buster.

NOTES : A sweet light sponge cake suitable for breakfast or midmorning, or
afternoon tea.

Converted by MM_Buster v2.0l.