These muffins are an easy and interesting alternative to scones with jam and cream.
- 2 cups self-raising flour
- ½ cup sugar
- 1 tsp. baking powder
- ½ tsp. salt
- ¾ cup milk
- 1 egg
- 1/3-cup vegetable oil
- ½ cup strawberry jam
- 1/2 cup chopped strawberries (fresh or frozen)
- Whipped cream and extra strawberries to decorate.
Line a 12-cup muffin tray with papers, and preheat oven to 180C. Mix dry ingredients in a large bowl – flour, sugar, baking powder and salt. In a jug mix milk, egg and vegetable oil and lightly whisk. Add to dry ingredients and mix until just combined. Add in 1/2 cup chopped strawberries and mix lightly. ½ fill each muffin paper. Add I tsp. of strawberry jam to the middle of the mix. Pour the rest of the mix on top of the muffins. Cook for approx. 20 mins or until golden and top springs back when touched. Leave to cool. Decorate with whipped cream and chopped strawberries.