Apricot Jam Muffins

Muffins are one of my favourite things to bake and the variety of muffins is endless.  These are full of apricot jam and look interesting when they are cut open to reveal their orange centre.  The sugar on top makes them nice and crunchy.

400 ml flour (200 g)

10 ml baking powder

3 ml salt

1 ml cinnamon

pinch nutmeg

125 ml sugar (100 g)

1 extra-large egg

180 ml milk

80 ml oil

50 g pecan nuts, coarsely chopped

smooth apricot jam

Preheat the oven to 200 C.  Grease a muffin pan.

Sift together the flour, baking powder, salt, cinnamon and nutmeg.  Add the sugar and mix.  Beat together the egg, milk and oil.  Add to the dry ingredients, together with the pecan nuts.  Stir until just blended.  Do not overmix.

Fill each muffin hollow three quarters full with the mixture.  Make a hollow in the centre of each muffin and spoon 5 ml apricot jam into each hollow.  Bake for 15 – 20 minutes until golden brown.

Makes about 10 muffins



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