A sweet, home-baked treat goes perfectly with your afternoon cuppa. These buttery muffins with strawberry jam filling and cinnamon sugar are just that.
Makes1212
Cook time20 mins20 minutes
Prep time10 mins10 minutes, (+ 5 mins cooling time)
(+ 5 mins cooling time)
Ingredients
20g butter, melted, to grease
2½ cups (375g) self-raising flour
½ cup (110g) caster sugar
1 cup (250ml) buttermilk
½ cup (125ml) vegetable oil
1 tsp vanilla extract
2 Coles Brand Australian Free Range eggs
⅓ cup (110g) IXL Strawberry jam
60g butter, melted, extra
Coles Brand Cinnamon Sugar, to dust
Whipped cream, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 12-hole 1/3 cup (80ml) capacity muffin pan with melted butter.
Step 2
Combine the flour and sugar in a large bowl. Whisk the buttermilk, oil, vanilla and eggs in a large jug until combined. Gently fold the egg mixture into the flour mixture until just combined, being careful not to overmix.
Step 3
Spoon half the mixture into the muffin pan. Divide the jam evenly among the muffin pans. Top with the remaining muffin mixture. Bake for 15-20 mins or until puffed and golden and a skewer inserted into the middle comes out clean. Stand in the tin for 5 mins.
Step 4
Carefully turn the muffins onto a wire rack. Brush with melted butter and roll in cinnamon sugar. Serve immediately with whipped cream.
