These are delicious muffins. They're based on Hugh Fearnley-Whittingstall's recipe from River Cottage Everyday (which I highly recommend - full of good stuff).
They don't rise quite like an ordinary muffin due to the ground almonds but are sweet and delicious and perfect for Sunday breakfast (which is always pancakes or muffins) or for a post-run treat.
Recipe makes 12 big muffins.
Line a muffin tin with cases and put the oven on to Gas mark 4/180 degrees C.
In a large bowl mix 100g ground almonds, 125g plain flour, 2 tsp baking powder and 100g caster sugar. Whisk with a fork to combine well and add air.
In a glass jug measure out 125ml plain yoghurt, top up to the 250ml mark with whole milk, beat in an egg and add 75g of melted and slightly cooled butter.
Quickly combine the wet and dry ingredients and put a spoonful into each case, only half filling them.
Next add a spoonful of passion fruit curd to each muffin case (if you've got a big sister who has given you a lovely pot of home made passion fruit curd for Christmas. If not use lemon curd or chocolate hazelnut spread). Top up each case with the rest of the mixture. Then use a skewer to quickly marble the mixture.
Pop in the oven for half an hour until golden brown. Eat while still warm.
Notes: If you haven't got enough (or any) ground almonds, use plain flour instead, and if you adore a really marzipanny flavour add a few drops of almond extract.