The aroma of freshly baked cakes is ones of lifes little pleasures, and a muffin laced with the flavours of orange and almond is pure temptation.

Muffins are simple to make and delicious eaten hot, warm or cold. They are best made on the day you want to eat them. Muffin mixture requires the minimum of mixing and should look a bit course and lumpy, to test if they are fully cooked, they should look golden brown and be firm to the touch.

Makes 12 medium sized muffins

250g self – raising flour

1tsp baking powder

125g butter, chopped

50g ground almonds

80g flaked almonds

150g caster sugar

Grated rind of 1 large orange

100g fine cut marmalade

2 eggs, lightly beaten

125ml milk

2tsp almond extract

70g marzipan, cut into 12 little pieces

20g flaked almonds

Method

Preheat the oven to 180c, gas 4, 350f

Grease a 12-hole muffin pan

Sift the flour and baking powder together, rub in the butter until the mixture resembles fine breadcrumbs.

Stir in the flaked almonds, ground almonds, caster sugar, orange rind.

Mix together the milk, beaten eggs, marmalade and almond extract.

Gently mix the egg mixture into the flour mixture, do not over mix.

Spoon half the mixture into the muffin pan place a piece of the marzipan in the middle and then top with the rest of the muffin mixture, sprinkle over the flaked almonds.

Bake on the bottom shelf of the oven for 20 minutes, until the muffins are golden brown and firm to the touch.