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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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updated the recipe with the original measurements rather than converted. Ingredients:
125 ml milk |
85 ml vegetable oil |
1 large egg |
1/2 teaspoon vanilla extract |
200 g self-raising flour |
100 g superfine sugar |
12 teaspoons strawberry jam |
100 g unsalted butter |
150 g granulated sugar |
Directions:
1. Preheat oven to 190°C/370°F.
2. Beat together milk, oil, egg and vanilla with a fork.
3. Stir the wet mixture into flour and superfine sugar to combine (just). Don't overmix! The lumps don't matter.
4. Spoon the mixture into each muffin cup in your tray so its just under a third full.
5. With a teaspoon, add a dollop of strawberry jam, then top with more muffin mix so the cases are just about full.
6. Bake for 20 minutes until the tops are springy.
7. Melt butter in a saucepan and lay out the granulated sugar in a wide, shallow bowl.
8. As soon as the muffins are ready remove from moulds and dip into butter then toll in sugar.
9. Eat warm.
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