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!
Provided by kiwidutch
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven at 200°C (400°F).
- 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.
- 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.
- 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.
- Bake at 200°C (400°F) for 15 minutes or until cooked.
- Ease the muffins out of the form while warm and put onto a wire rack to cool.
- Once cool, dust the tops with powdered sugar.
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JASTINE MIHESO
[email protected]I love making these muffins for my friends and family. They're always a crowd-pleaser.
sini anis
[email protected]These muffins are a great way to start your day. They're so light and fluffy, and the apricot jam filling is the perfect way to add a little sweetness.
sarmin prodhan
[email protected]I made these muffins with gluten-free flour and they turned out great. They were just as moist and flavorful as the regular muffins.
Adams William
[email protected]These muffins are the perfect size for a quick breakfast or snack. They're also great for packing in lunches.
Ladla Jilani
[email protected]I love the combination of apricots and almonds in these muffins. They're so nutty and flavorful.
fukray baaz
[email protected]These muffins are a great way to use up leftover apricot jam. I always have a jar of jam in my fridge, so I'm always looking for new ways to use it up.
Nurudeen bello
[email protected]I made these muffins with homemade apricot jam and they were incredible. The flavor was out of this world. I highly recommend using homemade jam if you have the time.
Zamu Nakayima
[email protected]These muffins are so easy to make, even my kids can help. They love rolling the dough in cinnamon sugar before baking.
Bilal Mugal
[email protected]I've made these muffins several times now and they're always a success. They're the perfect grab-and-go breakfast or snack.
Tanveer Rajput
[email protected]I'm not usually a fan of muffins, but these apricot jam muffins are an exception. They're so light and fluffy, and the jam filling is tart and sweet. I could eat a dozen of these in one sitting!
Onur Demir
[email protected]I made these muffins for a bake sale and they sold out in minutes! Everyone loved them. They're so easy to make and they taste amazing.
Destiny Luna
[email protected]These muffins were a hit with my family! They're so moist and flavorful, and the apricot jam filling is the perfect touch of sweetness. I'll definitely be making these again.