I looked in my fridge recently and since the weather has been getting a bit warmer, I realised I hadn’t been eating as much porridge as I usually would…. I guess you’re wondering what this has to do with mini jam muffins. Well my friends, I usually put jam in my porridge and I looked at the lonely, half eaten jam jars and wondered how I could make them feel a bit more loved. Answer: By putting them in some muffins. So, viola, jam is my friend again and they have a lovely sweetness without having to add too much extra sugar.
50g caster sugar
1tsp vanilla extract
200g plain flour
1 1/2 tsp baking powder
80ml whole milk
180g jam (flavour of your choice – I used half blackberry and half strawberry jam)
Makes about 10
Muffin tin greased with butter
Preheat oven to 180oC
1) Cream together the butter and sugar. Once light and fluffy, add the eggs one at a time, mixing carefully and then add the vanilla extract and mix until combined.
2) In a separate bowl sift together the flour and baking powder. Add half of this mixture to the butter/sugar bowl and fold in, until just combined. Add half the milk and mix until just combined. Repeat this process with the remaining flour and milk. The mixture should be quite sticky.
3) With a metal spoon add the jam, lightly folding it into the batter. Do not mix fully, you want to have a swirl/marble effect.
(Before step 3, you can put half the batter into another bowl and therefore use two different flavoured jams, if you can’t decide which flavour to choose!)
4) Fill your muffin cases with the batter, until 3/4 full and pop onto the middle shelf of the oven for 20-25 mins or until a skewer or toothpick inserted comes out clean and slightly brown on top.