jam muffins

When I baked the jam muffins that you see in this post, I was initially concerned that the muffins would end up being too sweet. However, I was pleasantly surprised that the muffins were not that sweet. It may have been due to the fact that I used homemade jam (which I can control the amount of sugar added) instead of commercially made jam.

In this case, I used homemade mixed fruit jam (comprising red apples, red jambu, green grapes and strawberries). If you intend to use commercially made jam when making the muffins, you may want to reduce the quantity of sugar that you add to the muffins.

INGREDIENTS

2 cups self-raising flour
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup castor sugar
1 egg
3/4 cup milk (I used multi-grain milk)
1/4 cup sunflower oil
1 cup jam

METHOD

1. Preheat the oven to 200 degrees celsius.

2. Line the muffin pan with paper muffin cups.

3. Sift the self-raising flour, ground cinnamon and salt in a large mixing bowl. Add the castor sugar and mix well. Make a well in the centre of the flour mixture.

4. In a separate bowl, beat the eggs, milk, oil and jam using a hand whisk.

5. Pour the jam mixture into the centre of the well in the flour mixture. Mix until just combined. Do not over-stir. The batter may be lumpy.

6. Bake for 20 minutes or until the muffins are golden brown.

TIP

If you do not have self-raising flour, you can substitute with 2 cups plain flour and 3 tsp baking powder.