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.
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.
Eat while still warm but not hot.
Apply To Giddy Face.
All nutritional info is meant only as a guide and is approximate.