Strawberry and Cream Muffins
Makes 12
Ingredients
- 250g (2 cups) all-purpose (plain) flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 50g (1/4 cup) granulated (white) sugar
- 250ml (1 cup) double cream
- 1 tsp vanilla extract
- 80ml (1/3 cup) light olive oil (or sunflower oil)
- 2 large eggs
- 120ml (1/2 cup) strawberry jam
Instructions
- Preheat the oven to 200°C (390°F). Grease a 12-hole muffin pan with vegetable oil or line with paper liners.
- Stir jam until very smooth, microwaving for a few seconds if necessary – you want it quite thin. Set aside.
- In one bowl, whisk together flour, baking powder and salt.
- In a second bowl, whisk together cream, sugar, vanilla, oil and eggs, in that order.
- Add dry ingredients to wet ingredients and stir just enough to combine, only until moistened. Swirl through strawberry jam, just until there are no big clumps of jam but it’s not entirely combined.
- Spoon batter into the muffin cups. Bake in centre of oven for 22 minutes, until deep golden and a toothpick inserted in the centre comes out with just a few small crumbs.
- Remove to a wire rack to cool.
Content and Image from pizzarossa
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