Step #1
Recipes : Wright's Flour: Peel each satsuma/tangerine then cut into 8 pieces - deseed if necessary and place them into a processor and blend to produce a pulp. Place all the ingredients under cake into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Step #2
Line a standard 12 hole muffin tray tin with paper cases and divide the mixture between them.
Step #3
Sprinkle the sliced almonds over the muffins.
Step #4
Bake in a preheated oven 180°C (360°F, Gas Mark 4) for 20-22 minutes. Remove the muffins from the oven and allow to cool.
Step #5
Core out the centre of the muffin using an apple corer. Place the marmalade into a piping bag with a large plain nozzle.
Step #6
Insert the nozzle into the centre of the muffin and squeeze in the marmalade.
