Monday, March 20, 2006

Muffin Mondays #2: Jam-filled Muffins

Finally! I've managed to return to Muffin Mondays and today these are quite simple muffins that contain a little surprise in the way of a core of sweet jam or jelly for those of American persuasion. As I often say, this recipe is adaptable to your own tastes, just change the filling and you change the dish - something a little more tart, try lemon curd, or for something a little more decadent, chocolate or caramel. It really is up to you.

jam filled muffins© by haalo


Jam-filled Muffins

150g butter, melted
1½ cups milk
2 eggs
1 teaspoon vanilla paste
2½ cups self-raising flour, sifted
½ cup caster sugar


Grease and butter a 12 hole muffin tin (or in this case I used a friand tin).

Preheat oven to 180°C/350°F.

Whisk the milk with the eggs and vanilla paste.

Place sifted flour and caster sugar into a large bowl, stir to mix together. Make a well in the centre of the mix, then pour in the milk mixture and melted butter.

Stir until it's only just combined - you don't want to over-mix it or you'll get hard muffins. If there are some lumps that's fine.

Half fill the holes with muffin mix, then place a spoonful of your favourite jam/jelly in the centre of each muffin. Top with another spoonful of muffin mix.

Place in the preheated oven and cook for about 30 minutes or until they are golden brown.

Turn out onto wire rack and dust with icing sugar.

jam filled muffins© by haalo


Even the muffins are smiling!

4 comments:

  1. Thank u for the great muffins!
    I've baked it last week, and just couldn't stop eat it :)

    And thanks for all the wonderful recipes. I think you're fabulous.


    Michal,
    all the way from Israel.

    ReplyDelete
  2. Hi Michal - thank you so much for those wonderful comments. I'm so happy to hear that you enjoyed these muffins :)

    ReplyDelete
  3. How did you get the jam to stay in the middle of the muffin? Mine keeps sinking to the bottom :(

    ReplyDelete
  4. Are you using the same recipe?

    ReplyDelete

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