Jam Duffins

These jammy, sugary bombs are quite literally amazing. With very little effort they emerge from the oven with no great fanfare, just like any other everyday muffin. But dunk them in butter and roll them in sugar and.......they will bring most to their knees.

Course Muffins

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 373kcal

Author Apply To Face Blog

Ingredients

200 grams self raising flour
150 grams caster sugar
1 large egg
125 mls milk
85 mls sunflower oil
¼ tsp table salt
12 tsp strawberry jam

Sugar Coating

100 grams caster sugar
75 grams unsalted butter melted

Metric - U S Customary

Instructions

Preheat the oven to 180 C/200 F/ Gas Mark 6
Put 200 grams of plain flour, 150 grams of caster sugar and a quarter of a tsp of table salt in a medium sized mixing bowl and give a stir with my wooden spoon or spatula.
Mix the egg, 85 mls oil and 125 mls milk together in a jug and whisk till combined.
Tip the liquid into the mixing bowl.
Stir only enough to combine and you can no longer see any flour visible in the batter. Only just enough stirring with muffins is advised to keep them light and fluffy.
I use large paper cases to make these and get 8 to 9 muffins but you will make more with smaller cases. Line your muffin tins with your chosen paper cases and then fill each just about half full. Place a level tsp of jam in the middle of that batter.
You want the cases still to have at least 1 cm clear of batter otherwise they may overspill when baked.
Top with another tbsp of batter.
Bake for 15- 20 minutes until golden brown and risen.
When cool enough to handle dip the tops in the butter and then roll them in the sugar.
Eat while still warm but not hot.
Apply To Giddy Face.

Notes

Don't overfill your paper cases. You are looking at leaving at least a cm clear from the batter to the top of the muffin paper case.
Use up any jam you have in the cupboard/fridge.
They are best eaten on the day. I like to reheat any leftovers for 5 seconds intervals in the microwave. You need to be careful of the jam getting too hot in the middle so always eat with caution and supervise the children.
You can freeze these muffins double wrapped in silver foil for up to 3 months in the freezer. Thaw at room temperature before reheating.
These are really best eaten on the day though.

All nutritional info is meant only as a guide and is approximate.

Nutrition