I recently took on a challenge set by the folks at Mackays to come up with recipes incorporating their lovely jam. Mackays are a family run business, started by the Mackay brothers in 1938. The family still stay true to their traditional values, using steam heated copper pans. The soft fruit that they use hails from Scottish fruit farms whilst the famous oranges from seville make their fantastic marmalade.
This recipe is the the first of three jammy treats that I have made so far. I had no idea that jam could be so versatile, until now I only thought to spread it on toast or scones.
I had recently bought a mini muffin tray from Lakeland for no other reason other than the fact that I thought it was dinky although it also crossed my mind that if I did make muffins this little size would limit my sugar intake – HA! This was its first outing. I am not an accomplished baker but these little treasures were delightful and eaten in one go (oh not again).
They were originally called Jam Surprise Muffins but I was over-enthusiastic with the raspberry jam, which exploded out of its muffin confines creating what looked like a bit of a sticky mess. Game over, or so I thought as I peered into the oven.
As it goes the escaped jam turned all deliciously gooey and sticky and only added to the experience. They really were delightful. The muffin recipe which I sourced on-line from a lady on mumsnet is beyond simplicity and produces light feathery muffins. Mackays raspberry jam is fabulous and in my little muffins it was a real treat. This is a great recipe to make with kids and my friends little girl certainly enjoyed gobbling them all up.
- 120ml milk
- One egg
- 4 tablespoons vegetable oil
- 200g plain flour
- 100g caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- A nice jar of Mackays raspberry jam
- Preheat oven to 200 C . Grease muffin tin
- Beat egg with a fork. Then stir in milk and oil. Sift flour into a large bowl. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
- Fill muffin cups a third full, add a blob of jam (big blob for full explosion experience) then fill up with muffin mixture
- Pop in the oven for about 20 minutes or until golden brown – cool a little before popping out of tin