Preheat oven to 400°F.
Line a muffin pan with paper liners.
In a large bowl, combine flour, baking powder and salt and set aside.
In the bowl of a stand mixer beat butter and sugar until pale.
Add egg, vanilla, lemon zest and mix to combine.
Add the buttermilk and dry ingredients and mix until just combined.
Fill the muffin cups ⅓ full with the batter.
Drop 1 teaspoon of jam onto the batter.
Top with the remaining batter and another teaspoon of jam.
Swirl lightly with a toothpick. Sprinkle a few flaked almonds on top.
Bake in pre-heated oven for 20-23 minutes, until a toothpick inserted in the centre of the muffin comes out clean. Recipe from Diane Morrisey.
