You can use any flavour of Auntie Val’s Marmalades and if you have a NUT ALLERGY just leave out the nuts.
Grease a 12 hole 80ml Capacity Muffin Pan
Put flour into a large bowl, rub in the butter.
Stir in the nuts, sugar, then Auntie Val’s Marmalade, eggs and milk, depending on the size of eggs you may not need to use all the milk.
Mix well, the mixture should be a good dropping consistency.
Spoon mixture into the prepared pan, decorate with the extra nuts and bake in a moderate oven, for about 20 to 30 min’s.
The idea for this recipe was given to Auntie Val by a friend, De King of Angmering.
300g Self-Raising Flour
125g Butter chopped
90g Pecan Nuts. Keep 12 back for decoration
150g Caster Sugar
125ml Auntie Val’s Marmalade
2 Eggs, Lightly Beaten