Jam Muffins
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.
30 mins Prep time
20 mins Cooking time
Time
This is based on 1 muffin
113g portion
Calories: 424
Protein: 5.1g
Fat: 18g
Carbohydrates: 60g
Fiber: 1.2g
Sugar: 36g (High)
Nutrition
Servings
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 ,
Cost to make:
£3.69 / $4.67 (Est.)
Equipment:
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Muffin Tins,
Homemade Jam Muffins
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.
Cuisine:Various
ingredients
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.
Thanks to my only friend in the world for this recipe , 'Caroline Hayes-Real ' She makes these far better than I could ever do.
I have used Strawberry jam in this recipe, but experiment with different flavours.
You can even make these with Lemon Curd, In fact the filling can be anything from Jam to Chocolate Spread.
Raspberry Jam
Blackcurrent Jam
Chocolate Spread