Recipe 5: Jam drop ‘have the lift club to tea’ muffins

By admin
02 February 2011

MUFFINS

500 ml (2 c) cake flour

60 ml (¼ c) caster sugar

20 ml (4 t) baking powder

5 ml (1 t) salt

160 ml (2/3 c) evaporated milk or buttermilk

80 ml (1/3 c) water

60 ml (¼ c) melted Stork Bake

1 egg

60 ml (¼ c) jam of your choice

Topping

60 ml (¼ c) sugar

5 ml (1 t) ground cinnamon

125 ml (½ c) pecan nuts, finely chopped

60 ml (¼ c) melted Stork Bake

MUFFINS

Preheat the oven to 180 °C and line 12 muffin tin hollows with paper cups.

Combine the flour, sugar, ­baking powder and salt in a large bowl and make a hollow in the middle.

In a separate bowl beat together the evaporated milk (or buttermilk), water, melted Stork Bake and egg.

Add the milk mixture to the flour mixture and stir until just combined (don’t overmix).

Spoon a heaped tablespoon of batter into each ­paper cup.

Drop about 1 teaspoon of jam into the middle of each. Spoon the remaining batter over the jam, making sure the jam is covered.

Topping 

Mix the ingredients and sprinkle over the muffins.

Bake for 20-25 minutes until risen and golden brown.

Remove from the tin and leave to cool on a wire rack.

Store in an airtight container.

Makes 12.

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