jglass
New member
Jam Muffins, Apricot Etc
Makes 12 muffins
3 cups flour
5 teaspoons baking powder
1 teaspoons salt
2 tablespoons sugar
1 teaspoons vanilla essence
1 7/8 ounces butter (melted, 1 3/4oz)
3 eggs
1 1/2 cups milk
1/4 cup apricot jam
powdered sugar (to decorate)
Preheat the oven at 200°C (400°F).
Sift the flour, baking powder and salt together into a baking bowl.
Make a hollow in the dry ingredients.
Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form.
Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as
possible. Bake at 200°C (400°F) for 15 minutes or until cooked.
Ease the muffins out of the form while warm and put onto a wire rack to cool.
Once cool, dust the tops with powdered sugar.
Makes 12 muffins
3 cups flour
5 teaspoons baking powder
1 teaspoons salt
2 tablespoons sugar
1 teaspoons vanilla essence
1 7/8 ounces butter (melted, 1 3/4oz)
3 eggs
1 1/2 cups milk
1/4 cup apricot jam
powdered sugar (to decorate)
Preheat the oven at 200°C (400°F).
Sift the flour, baking powder and salt together into a baking bowl.
Make a hollow in the dry ingredients.
Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form.
Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as
possible. Bake at 200°C (400°F) for 15 minutes or until cooked.
Ease the muffins out of the form while warm and put onto a wire rack to cool.
Once cool, dust the tops with powdered sugar.