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

• 1/2 cup caster sugar

• 1 teaspoon ground cinnamon

• 1/3 cup strawberry jam, warmed

Basic muffin mix

• 2 1/2 cups self-raising flour

• 1/2 cup caster sugar

• 1 1/4 cups milk

• 1 egg, lightly beaten

• 90g butter, melted

• 3 teaspoons vanilla extract

Method

• Step 1

  Preheat oven to 180°C. Lightly grease a 12-hole, 1/3-cup capacity non-stick muffin pan.

• 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).

• 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.

• 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.