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Bakewell Muffins – Makes about 12 muffins

• 255 g plain flour
• 120 g white granulated sugar
• 90 g ground almonds
• 2 tspns baking powder
• ½ tspn bicarbonate of soda
• ½ tspn salt
• 240 ml semi-skimmed milk
• 90 ml corn oil
• 2 tspns almond flavouring
• 1 egg
• 12 dollops of raspberry jam
• 100 g White chocolate

Method

1. Preheat the oven to 200 C
2. Prepare a muffin tin with paper cases
3. Sift the flour, and put in a bowl with the sugar, ground almonds, baking powder, bicarbonate of soda and salt
4. Beat together the milk, egg, almond flavouring and corn oil
5. Mix wet and dry ingredients until even
6. Spoon roughly half of the mixture into the cases with the same amount in each
7. Put a dollop of jam (a teaspoon is about right) into the middle of each half-filled case
8. Cover the jam with the remainder of the mixture
9. Bake for 20-25 minutes
10. When the muffins come out of the oven put a pan of water to heat, place a bowl over the top and put the white chocolate in it to melt
11. Once the white chocolate has melted, top each muffin with a dollop and spread it over the top, then allow to cool

 When making felt it is important to use good quality 100% wool tops

1. Pull off a piece of wool fibre and tease it with your fingers (mix different colours if required)
   
2. Wind the fibres into a ball shape so you can hold it in one hand. Remember that the wool will shrink when felted, so make the ball slightly larger than the bead you want to make
3. Dip the wool ball in some hot water with a little soap (pure olive soap is best) added to it
4. Start rolling the wool gently between your palms like you would with clay
5. As the wool fibres start to come together add more pressure
6. One the bead is tougher, and the correct size, rinse in cold water and leave to dry

Felt beads can be used for embellishments, or used to make jewellery