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    You are in: Home / Recipes / Jam Muffins, Apricot Etc Recipe
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    Jam Muffins, Apricot Etc

    Jam Muffins, Apricot Etc. Photo by kiwidutch

    1/2 Photos of Jam Muffins, Apricot Etc

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    kiwidutch's Note:

    This recipe is adapted from a New Zealand cookbook called Quick n' Easy Muffins, Cakes, Biscuits, Slices, Loaves, Scones, and was voted a winner after being served to my daughter's teachers at school as a birthday tray. DO grease the pan well so that they slip out easily and if the jam leaks out, get the muffin out of the form while it's still warm because once the jam is cold, it's hard to remove (I used a plastic picnic knife to ease mine out of my muffin form). And yes, you read correctly, the original recipe does say 5 teaspoons baking powder!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven at 200°C (400°F).
    2. 2
      Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
    3. 3
      Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
    4. 4
      Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
    5. 5
      Bake at 200°C (400°F) for 15 minutes or until cooked.
    6. 6
      Ease the muffins out of the form while warm and put onto a wire rack to cool.
    7. 7
      Once cool, dust the tops with powdered sugar.

    Ratings & Reviews:

    • on August 20, 2009

      55

      My family and I loved these muffins! They are great and very versatile - just use your favorite jelly or preserves. Great recipe! Thanks for sharing! btw, for the other metrically illiterate people out there like me, I found out that 50 g is 3.5 tablespoons - or at least it worked using that much :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 02, 2009

      55

      Super yummy!!! While I was making them I was thinking of scones and jam... and that's sorta what they remind me of. The texture isn't like a scone but the taste is similar since there is little sugar in the batter. I did end up overfilling my cups and they over flowed so be sure you only fill your muffin cups to just a bit below the top. Tagged, made and reviewed in Aus/NZ Make My Recipe 7

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2013

      45

      Very good texture and they raise up so beautifully. I found the muffin part not quite sweet enough. Next time I will add another tbsp of sugar to the batter. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Jam Muffins, Apricot Etc

    Serving Size: 1 (1079 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 207.0
     
    Calories from Fat 53
    25%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.2 g
    16%
    Cholesterol 59.6 mg
    19%
    Sodium 410.6 mg
    17%
    Total Carbohydrate 32.2 g
    10%
    Dietary Fiber 0.8 g
    3%
    Sugars 5.1 g
    20%
    Protein 5.8 g
    11%

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