Vanilla Jam Muffins
Ready In: 55 mins
Serves: 12
Ingredients
Directions
- Preheat oven to 350°F.
- Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk.
- In a separate bowl, sift together flour, baking powder, nutmeg & cinnamon. Add to milk mixture and blend just until incorporated.
- Fill greased muffin pans 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into center of each muffin. Top with remaining batter and bake for 35-45 minutes, until even light golden brown on top. Let muffins cool in pans for 15 minutes, then turn out to cool completely.
- For dip, brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off