Blackcurrant Jam Swirl Muffins
Blackcurrant Jam Swirl Muffins, all the sweet flavours of Blackcurrant Jam swirled through a simple to make muffin.
Sometimes only a sweet treat will do and if I don’t have any goodies in the house, I often make muffins using a simple recipe and varying the flavourings depending on my mood. Or the ingredients I have to hand.
I had some visitors coming so mixed up this batch of Blackcurrant Jam Swirl Muffins using my homemade Blackcurrant Jam. Jam isn’t just for spreading on your bread, it’s great for baking too.
Blackcurrant Jam Swirl Muffins
Blackcurrant Jam Swirl Muffins, all the sweet flavours of Blackcurrant Jam swirled through a simple to make muffin.
Ingredients
- cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups plain flour
- 1/4 cup caster sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Blackcurrant Jam
Instructions
- Heat the oven to 200C. Line your muffin tin with paper cases.
- In a large bowl, beat milk, oil and egg with a whisk until well mixed. Stir in flour, sugar baking powder and salt all at once just until the flour is moistened, the batter will be lumpy. Fold in the blackcurrant jam. Divide evenly between the paper cases.
- Bake 20 – 25 minutes or until golden brown.
Nutrition
Calories: 216kcalCarbohydrates: 40gProtein: 3gFat: 5gSaturated Fat: 4gCholesterol: 14mgSodium: 112mgPotassium: 133mgFiber: 1gSugar: 18gVitamin A: 20IUVitamin C: 2mgCalcium: 47mgIron: 1mg
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These look absolutely lovely! I am a huge fan of jam in baked goods – such a deliciously easy way to add some fruity flavour and colour. Thanks for this recipe x
This looks really good, plan on trying it this weekend!
you are SO right, sometimes only a sweet treat will do… I love adding jams to cakes, it's such a simple but genius way to add instant flavour and gorgeous taste… the muffins look lovely x
I like muffins too, mostly because I can make a batch and freeze some. These look good! I'll have to see what jam I have lurking!
So is that 2 and 1/2 tsp of baking powder in total?
Hi Carmen, oops that should just be 2 tsps, not sure how that extra 1/2 tsp slipped in there. My apologies, I’ll amend the recipe.
while the flavour of these were excellent, they were quite on the dry side. I might try another time again. thank you for sharing your recipe
Oh that’s a shame. Everyone’s oven is a little bit different so it might be worth either turning down the heat by 10 degrees or taking the muffins out 5 minutes earlier.