I know this blackberry jam muffin does not look so yummy, so I used the cute fonts to entice you! =PWhat I love about these muffins were that they were really quick to prepare. Lazy Husby and me (Actually I am the lazy one!) did this in about half an hour, from pulling out all the measuring bowls to taking hot muffin pan out of the oven. The recipe calls for vegetable oil instead of butter, so there is no need to run to the store to get the butter, or wait for the cold butter to soften; in short, it is one fuss-free recipe. Plus it only requires one egg, and helps us finish up the jam.
Here is the link to the original recipe, but I will post mine since there were minor changes made. Bake 'em if you like simple muffins for breakfast.
Jam muffins - makes 9-12 muffins
2-cup all purpose flour
1/3 cup white sugar
3 teaspoon baking powder
3/4 cup milk
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla essence
1 teaspoon of fruit jam of your choice for each muffin
1. Heat oven to 360 F / 180 C. Line muffin tray with paper.
2. In a large bowl, mix the milk, vegetable oil, egg and vanilla essence together. In a separate small bowl, combine the flour, sugar and baking powder.
3. Add the dry ingredients to the milk/oil/egg mixture all at one go. Mix well. The batter would be sticky.
4. Spoon one tablespoon of batter into each cup, and using a teaspoon add a teaspoon (or two if desired) of jam onto the center. Top it with more batter to 2/3 full.
5. Bake for 20 -30 minutes till the tops are slightly brown. (I do not see much point in inserting a tooth pick since there will be jam inside, but if you insist, go ahead by all means!)
6. Serve warm!
Note: The jam may bubble out when it is hot. Do wash the tray soon if the jam is stuck on it, otherwise it takes longer to wash it off.
