 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Adapted from the book 1 Mix, 100 Muffins . Made these and enjoyed the fact that they weren't too sweet! Did use much less butter and sugar for the topping - maybe 1/4 cup of butter and 2/3 cup sugar and would use even less next time as I had some leftover! Great for breakfast! Ingredients:
2 cups all-purpose flour |
1 tablespoon baking powder |
1/8 teaspoon salt |
1/2 cup superfine sugar |
2 large eggs |
1 cup low-fat milk |
6 tablespoons sunflower oil or 6 tablespoons melted cooled butter |
1 teaspoon vanilla extract |
4 tablespoons strawberry jelly or 4 tablespoons raspberry jelly |
1/2 cup butter |
3/4 cup sugar |
Directions:
1. Preheat oven to 350°F.
2. Grease a 12-cup muffin pan or line with 12 muffin paper liners.
3. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar.
4. Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract.
5. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
6. Spoon half the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter.
7. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch.
8. Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar.
9. Serve warm or transfer to a wire rack and let cool completely.
|
|