Pack a picnic basket with these lovely muffins and enjoy a day in the sun.
Prep Time : 0:35 | Cook Time : 0:20 | Total Time : 0:55 | Serving : 12 person.
Ingredients
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1/2 cup caster sugar
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1 teaspoon ground cinnamon
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1/3 cup strawberry jam, warmed
Basic muffin mix
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2 1/2 cups self-raising flour
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1/2 cup caster sugar
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1 1/4 cups milk
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1 egg, lightly beaten
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90g butter, melted
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3 teaspoons vanilla extract
Method
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Step 1
Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.
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Step 2
Make basic muffin mix Sift flour into a large bowl. Add caster sugar and stir to combine. Make a well in the centre. Combine milk, egg, butter and vanilla in a jug. Pour milk mixture into the well. Using a large metal spoon, stir until just combined (don’t over-mix).
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Step 3
Spoon mixture into muffin holes until three-quarters full. Bake for 20 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in pan for 1 minute. Turn out onto a wire rack to cool.
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Step 4
Combine caster sugar and cinnamon. Make a hole in the top of each muffin using the end of a wooden spoon. Place warmed jam in a snap-lock bag. Seal bag and snip off 1 corner. Pipe jam into muffin holes. Working quickly, gently remove warm muffins from pan and roll in the cinnamon sugar to coat. Serve.