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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Adriana Santamaria
[email protected]I'm always looking for new muffin recipes, and this one looks delicious.
Ermiyas Germaw
[email protected]Thank you for sharing this recipe!
Kierra Patton
[email protected]I can't wait to try this recipe with different types of jam.
A S
[email protected]These muffins are perfect for a quick and easy breakfast.
Rimsha Awan
[email protected]I'm definitely going to try this recipe again.
Shroze Khalid
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense.
Sharmaine joaquin
[email protected]I would make these muffins again, but I would make a few changes to the recipe.
DL Gaming
[email protected]Overall, I thought these muffins were just okay.
Matthew Galindo
[email protected]The muffins didn't rise as much as I expected.
Malik tufeeq
[email protected]I found the muffins to be a bit dry.
Khikhor Sonar
[email protected]The muffins were a bit too sweet for my taste.
Vincent Mcchriston
[email protected]I made these muffins for a potluck and they were a total crowd-pleaser.
Joelle Moreno
[email protected]These muffins are a great way to use up leftover jam.
Tracy Wynant
[email protected]I substituted blueberries for the apricots and they were still delicious.
My Love S
[email protected]The combination of the sweet apricot jam and the tangy lemon zest is heavenly.
Mahar Abid
[email protected]The muffins turned out perfectly golden brown and had a delicious aroma.
Nelson Martinez
[email protected]I love how easy these muffins are to make. I was able to whip up a batch in no time.
Kamy Sings
[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.