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Peach Jam Muffins


Jan 30th 2012, 13:10

Serves 9

These mouthwatering muffins with a peach-jam centre and crispy topping are perfect for tea-time, picnics and lunch boxes.

500ml (2 cups) self-raising flour
125ml (1/2 cups) castor sugar
100g butter, melted
60ml (1/4 cups) milk
2 large eggs, beaten
60ml (1/4 cup) Rhodes Smooth Peach Jam

4 ml (3 Tbsp) rolled oats
45ml (3 Tbsp) soft brown sugar
15ml (1 Tbsp) butter, melted
5ml (1 t) ground cinnamon

Preheat the oven to 180°C and line nine hollows of a muffin tin with paper cases. Add the flour and castor sugar to a mixing bowl and make a hollow in the centre. Beat the butter, milk and eggs together and add to the flour mixture. Stir a few times with a wooden spoon until just mixed. Divide the mixture between the hollows (fill each one ¾ of the way). Make a hollow in each one and add a teaspoon of peach jam. Lightly spread the mixture over the jam. Combine the rolled oats, brown sugar, melted butter and cinnamon well in a separate dish and sprinkle a little over each muffin. Bake for 20-25 minutes until the muffins are done and the topping is golden brown. Allow to cool slightly in the tin and then arrange the muffins on a wire rack to cool thoroughly.

* The muffin mixture must be slightly stiff to prevent the jam from sinking to the bottom as the muffins bake.
* Replace the peach jam with any other Rhodes jam for a different flavour.
* For bran-rich muffins, replace the self-raising flour with the same quantity of
Nutty Wheat and add 10ml baking powder to the dry ingredients.  

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