1 Egg (weigh 58-60g with shell)
300g Butter Milk
140g Brown Sugar
80g Vegetable Oil / Sun Flower Oil
360g All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Cinnamon
60g Almond Flour
Mix egg, butter milk, brown sugar and oil together. Set aside.
Mix all purpose flour, baking powder, salt and cinnamon together.
Add the flour mixture into the liquid mixture.
Add in the almond flour.
Fill the pipping bag with cake batter and pipe into teh cupcakes mould.
You can use any fruit of your choice.
You can even use any jam of your choice.
Baking mode: Top & bottom heating elements without fan.
Baking Temperature 180°C, Baking Time 15 minutes.
Baking time may vary depending on the accuracy and type of your oven.
Glaze it with hot apricot jam, while the muffins still warm.
Top it with whipped cream cheese.
Garnish it with wild thyme leaves.
I recommend you to watch the video tutorial for more clear instructions!