Jam Muffins

Name: Jam Muffins
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Cuisine: British
Ingredients: 200 g of butter; 200 g of caster sugar; 3 eggs; 100 ml soured cream; 300 g of self raising flour; 12 tsp of seedless jam of your choice

Cowbridge Kitchen

If you love baking then this Muffin recipe will be right up your street, the cake mixture is the tastiest I have ever made.

These are not traditional muffins in that they are more like cakes filled with Jam and they are not traditional cakes either, as they have an enlarged head like a Muffin.

What they are doesn't really matter because they are delicious Jam Doughnut muffin cakes filled with sweet strawberry Jam.

This takes about 50 minutes to make

30 mins Prep time
20 mins Cooking time

Time

Nutritional Facts

This is based on 1 muffin
113g portion

Calories: 424
Protein: 5.1g
Fat: 18g
Carbohydrates: 60g
Fiber: 1.2g
Sugar: 36g (High)

Nutrition

This recipe will make 12 muffins

Servings

Tricky : This recipe is a bit tough
Anybody can have a go at this recipe, but you need some experience to make this.

Difficulty

This recipe is a little unusual in the fact that it uses Sour cream.

Deserts & Sweets , Baking Recipes ,

Available to Print on Desktop

V vegetarian

Cost to make:
£3.69 / $4.67 (Est.)

Equipment:
Shop...
Muffin Tins,

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This recipe can be a starting point for any type of muffin you fancy making. In this recipe I have made a Jam Muffins but you can replace the jam with any filling you fancy.

The cake mixture is generic for all types of muffins so use this recipe and experiment with the filling.

A muffin is a sort of individual cake, traditionallyy with a larger, crunchy top. Apparently there is a market for just muffin tops and in 2018, McDonald's restaurant announced they were planning to sell muffin tops as part of their McCafe breakfast menu.

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ingredients

200 g of butter
200 g of caster sugar
3 eggs
100 ml soured cream
300 g of self raising flour
12 tsp of seedless jam of your choice

Cooking Instructions

Preheat the oven to 180 c
Line a standard 12 cup muffin tray with paper cases
Add the softened butter and the sugar into a mixing bowl and combine with a wooden spoon or an electric whisk so that it is light and fluffy.
Whisk in the eggs and soured cream. The mixture may look like it has curdled but this is normal.
Sift in the self raising flour and fold into mixture until fully combined.

Add a 25 g or just over a tablespoon of mixture into each paper case and level it out with the back of a spoon.
Make a well in the middle of the mixture, just deep enough not to go through to the bottom.
spoon in a tsp of jam into centre of each.
Cover the jam with another 2 table spoon of mixture or enough to bring it almost to the top of the case. Then level this out with the back of a spoon.
Bake for 15 - 20 minutes so that the muffins are a golden brown colour. You should be able to insert a knife into the muffin and it should come out clean if they are cooked.
Allow to cool and remove paper cases and roll each cake in caster sugar to finish them off.

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