JAM MUFFINS
- 300g (2 cups) self-raising flour
- 2/3 cup caster sugar, plus 1/2 cup extra to coat
- 80ml (1/3 cup) vegetable oil
- 1 large egg
- 175ml buttermilk
- 1 tsp vanilla extract
- 3 tsp good-quality strawberry jam
- 100g unsalted butter
- 1 t
- sp ground cinnamon
Method
- Preheat oven to 180°C and grease a 6-hole muffin pan.
- Sift the flour into a medium bowl, then add a pinch of
salt and the caster sugar. In a jug, combine the vegetable oil, egg,
buttermilk and vanilla extract. Add to the dry mixture and stir to only
just combine. Place a spoonful of the mixture in each muffin hole and
make an indent in the centre. Fill each indent with a generous 1/2
teaspoon of strawberry jam. Cover the jam with the remaining muffin
mixture and bake for 20 minutes. Remove from the oven and set aside to
cool slightly.
- Meanwhile, melt the butter. Combine the extra sugar and
the cinnamon in a large bowl. When the muffins are cool enough to
handle, brush each muffin with the melted butter, then roll in the
cinnamon sugar. Serve while still a little warm.
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