Have you ever craved a doughnut and a muffin at the same time?
Well… You’re welcome!
200 g flour, sifted
1 tsp baking powder
150 g castor sugar
100 ml buttermilk
1 tsp vanilla essence
150 g butter, melted
½ cup apricot jam
3 Tbls extra jam
Mix the dry ingredients together in a bowl.
Combine the eggs, buttermilk and vanilla in a separate bowl.
Pour the egg mixture over the flour mixture.
Add the butter and mix well.
Spoon the batter halfway into muffin cups. Top with a tsp of jam and top
with batter again.
Bake at 180 degrees Celsius for 15-20 minutes.
¾ cup castor sugar
2 tsp ground cinnamon
Roll the cooled down MUFFINS in the cinnamon sugar.
All Gold Jam Shoot.