Ingredients:
- 90 g butter, melted
- 2 ½ cups (375g) self raising flour
- ½ cup (55g) ground hazelnuts
- 2/3 cup (150g) castor sugar
- 1 egg
- 1 cup (250ml) milk
- ½ cup (125ml) plum jam (optional)
- Grease 12 hole muffin pan (1 / 3cup / 80ml capacity).
- Combine butter, flour, nuts, sugar, egg and milk in large bowl, stir with large metal spoon until just combined.
- Half-fill prepared pan with mixture, make small well in center of each muffin, spoon 2 teaspoons jam into each well, top with remaining muffin mixture.
- Bake in moderately hot oven about 25 minutes. Turn onto wire rack carefully, as jam is hot.
