Sat morning Jammy muffins for S nd S

With all that I have started baking , I still havn't tried any muffins so when Sweet and Simple Bakes announced this Jammy Doughnut Muffins I was quite excited !

For the jam, I used the fresh and abundant farmers market peaches as follows :

4 peaches, square cut

1/2 cup sugar

1 tbsp cornstarch

Prep : Let the peach and sugar stew for about 30-35 mins..Dissolve the cornstarch in little water and mix it in the thickened jam. Let cool and store in fridge.

The muffin recipe with my variations for making it eggless :

Ingredients
275g (10 oz) plain (all-purpose) flour
3 tsp baking powder (I made it 2 tsp of baking powder + 1/2 tsp baking soda)
Pinch salt
100g (4 oz) caster (superfine) sugar
2 eggs ( I substituted 3/4 cup of applesauce )
200ml (7 fl oz) milk
75g (3 oz) unsalted (sweet) butter, melted and cooled ( I was running out , so used ghee - clarified butter)
1 tsp vanilla extract (Forgot :( )
12 tsp strawberry or raspberry jam
For The Toping
100g (4 oz) unsalted (sweet) butter
150g (5 oz) granulated sugar
½ tsp ground cinnamon (optional)

You will need 12 hole muffin tin lined with paper cases.

Method
Preheat the oven to 375°F.
Sift the flour, baking powder and salt into a large mixing bowl, and stir through the sugar. In large jug, lightly beat the eggs then add the milk, cooled butter and vanilla extract and beat together. Pour the wet ingredients into the dry ingredients stir gently until just combined. (Do not over mix, its fine to have a few lumps in the mixture.) Spoon half the muffin mixture into the base of each paper case. Top each muffin with a teaspoon of jam. Now equally between each paper case, top with the remaining muffin mixture. Bake in the preheated oven for 15 – 20 minutes until well risen, golden and firm to the touch.

For The Topping: melt the butter in a saucepan over a low heat. Spread the granulated sugar in a wide, shallow bowl with the cinnamon if using. When the muffins are baked, leave in the tin for 5 minutes. Dip the tops of the muffins in the melted butter and then roll in the sugar. You can serve these muffins warm or cold; however, I do prefer to eat them whilst warm.

These turned out to be great li'l muffins, not too sweet with a nice sweet-sour gooey jammy interior...and very simple to make...on a saturday morning it didnt take me more than 30 mins to whip this up for a warm breakfast !

Thanks Sweet nd Simple bakes for this nice recipe..