Jam Filled Breakfast Muffins

muffin, breakfast pastry

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 10  ounces all-purpose flour
• 1  tablespoon baking powder
• 1⁄8 teaspoon salt
• 1⁄2 cup sugar
• 2  eggs
• 3⁄4 cup milk
• 6  tablespoons butter
• 1  teaspoon vanilla extract
• 12  teaspoons  strawberry jam or 12  teaspoons  raspberry jam
• 1⁄4 cup butter
• 1⁄2 cup granulated sugar
• 1⁄2 teaspoon ground cinnamon (optional)

Directions

1. Preheat the oven to 375°F.
2. Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar.
3. In large bowl, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.)
4. Spoon half the muffin mixture into each paper cup. Spoon onto each a teaspoon of jam. Now top with the remaining muffin mixture.
5. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.
6. For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar.