Makes approx 12 muffins
Preparation Time: 20 minutes
Cooking Time 25 minutes on 170 degrees celcius
2 cups of self raising flour
pinch of salt
4 tsp of baking powder
3/4 cup of caster sugar
2 eggs
10 tbsp of butter at room temp if possible or slightly microwave it til it is
1 tsp lemon juice
grated lemon zest (skin) a pinch
1 cup of milk
1/2 cup of stewed apples (canned ones i used)
1/2 cup of blueberries (fresh is best)
raspberry jam to fill each (teaspoon each)
cinnamon to shake on top of each before baking
Prepare the butter and sugar beating together in a bowl until creamy. Then add egg one by one slowly.
Add lemon juice, zest, then milk slowly. Fold in dry ingredients to the mix and the apples and blueberries are to be stirred in last. These muffins don't rise too much with the fruit content in them.
Spoon half the muffin case (i used a metal one and then transferred them later to cupcake/muffin papers carefully). Top that layer with a dollop of jam
Then top with more mix to just below top of muffin case. This makes a gorgeous jam centre.
Make sure to place blueberries in the batter evenly and some on top. Shake cinnamon when finished and even a little dash of sugar with it if preferred.
Cook on 170 degrees for approx 25 minutes and enjoy either hot with icecream or cold with a spoon of course.
No comments:
Post a Comment