1/2 Photos of Jam Muffins, Apricot Etc
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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Units: US | Metric
- 1Preheat the oven at 200°C (400°F).
- 2Sift 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.
- 3Spoon 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.
- 4Cover 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.
- 5Bake at 200°C (400°F) for 15 minutes or until cooked.
- 6Ease the muffins out of the form while warm and put onto a wire rack to cool.
- 7Once cool, dust the tops with powdered sugar.
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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
- Total Fat 5.9 g
- Saturated Fat 3.2 g
- Cholesterol 59.6 mg
- Sodium 410.6 mg
- Total Carbohydrate 32.2 g
- Dietary Fiber 0.8 g
- Sugars 5.1 g
- Protein 5.8 g