Jam Muffins
About the bake
These are divine warm from the oven but also keep well for up to 3 days . Try them with a chunk of chocolate inside and rolled in cinnamon flavoured caster sugar too! Make sure you allow them to cool fully before rolling them in sugar.
Method
Step 1
Preheat the oven to 180°C (160°C fan, gas mark 3) and lightly grease a 12 hole muffin tin.
Step 2
Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into each hole in the muffin tin.
Step 3
Make a dip in the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.
Step 4
Bake for 25 minutes until risen, golden and just firm to the touch.
Step 5
Allow to cool for 10 minutes then remove from the tin and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.
Ingredients
- 200gButter (unsalted) (softened)
- 200gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (medium)
- 300gAllinson's Self Raising Flour
- 100mlCrème fraîche
- 0.5 tspBaking powder
- 0.5 tspBicarbonate of soda
- 12 tspRaspberry jam
- 3 tbspBillington's unrefined golden caster sugar (to dust)
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