Jammy Muffins
Ingredients
- 145 g Light spelt flour*
- ¾ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- 120 g Natural yogurt**
- 1 Egg
- ½ (30 ml juice) Orange
- 30 ml Sunflower or vegetable oil
- 50 g Light brown sugar (normal or muscovado)
- ½ tsp Vanilla extract*** (optional)
- 6 heaped tsp Jam
- A little Demerara sugar
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Easy little muffins ideal for any time of day, including breakfast.
Method
-
1
Preheat the oven to 200 degrees C and line a standard muffin tin with 6 paper cases.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl. Make a well in the centre.
Put the yogurt, egg, orange juice, oil, sugar and vanilla extract (if using) in a bowl or jug and whisk together then pour into the bowl and gently mix until just combined (don’t overmix).
Fill each paper case about 1/2 full (2 heaped tsp of mixture in each). Dollop a teaspoon of jam into the centre of each one, then cover with more muffin mixture. Sprinkle a little demerara sugar on top of each one.
Bake for 15 minutes until golden and risen, and a skewer or cocktail stick comes out clean (expect for maybe a little jam!).
Cool on a wire rack for 10 minutes then eat warm, or leave to cool completely.
Once cool, if you don't eat them all that day, keep in an airtight tin overnight and they are just as good the day after.
Chef's Tips
* Or 50 / 50 wholemeal or spelt and plain flour, or all plain flour.
**Whole milk, low fat or fat free, as you prefer. You could also use buttermilk.
***If you like almonds, use almond extract instead, and also scatter a few flaked almonds on top. I think the almond goes best with raspberry jam.
Comments (0)