Ingredients

The following ingredients have 6 Servings
  • 2 cups self-raising flour
  • 2/3 cup caster sugar
  • 1/3 cup vegetable oil
  • 1 egg large
  • 175 ml buttermilk
  • 1 tsp vanilla extract
  • 3 tsp raspberry jam
  • 100 g unsalted butter
  • 1 tsp ground cinnamon *to serve
  • 1/2 cup caster sugar *to decorate *extra

Instruction

  • Preheat oven to 180C and grease a 6-hole muffin pan.
  • Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
  • In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract.
  • Add to the dry mixture and stir to just combine.
  • Place a spoonful of the mixture in each muffin hole and make an indent in the centre.
  • Fill each indent with a generous ½ teaspoon of strawberry jam. Cover the jam with the remaining muffin mixture and bake for 20 minutes.
  • Remove from the oven and set aside to cool slightly.
  • Meanwhile, melt the butter.
  • Combine the extra sugar and the cinnamon in a large bowl. When the muffins are cool enough to handle, brush each muffin with the melted butter and roll in the cinnamon sugar.
  • Serve while still a little warm.