Family and Kids

  • 15 g (½ oz) camomile tea (either loose leaf or from bags)
  • 75 g (3 oz) ground almonds
  • 100 g (3½ oz) golden caster sugar
  • 275 g (9 oz) plain flour
  • 1 tablespoon baking powder
  • finely grated rind of 1 lemon
  • 75 g (3 oz) sultanas
  • 75 g (3 oz) lightly salted butter, melted, plus extra to serve
  • 2 eggs, beaten
  • 284 ml (9½ fl oz) carton buttermilk

Line a 12-section muffin tray with paper muffin cases. Put the tea, ground almonds and sugar in a food processor and process briefly until combined. Turn into a bowl and stir in the flour, baking powder, lemon rind and sultanas.

Mix together the melted butter, eggs and buttermilk in a separate bowl and add to the flour mixture. Use a large metal spoon to stir the ingredients together until only just combined. Divide the muffin mixture between the paper cases.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–18 minutes or until risen and pale golden. Serve warm, split and buttered.

Like This? Try These
More on Food