I’m very excited to be sharing with you my very first guest post on my blog. Kaboom. Today’s recipe is brought to you by the ever so talented Sophie Hunter, creator and author of The Cake Hunter – please do pop over to her lovely site and take a peek at all her delicious wares…
I hope you love this recipe as much as I do – I know what I’ll be baking this weekend…
Thank you Sophie!
The basis of this recipe came from The Back in the Day Bakery cookbook. It’s a superb cookbook full of beautiful recipes. I’m pretty rubbish at reading fictional novels, there’s about a month every year when I can work through a couple of good books (the last one was The Hunger Games, not particularly high brow fiction but really good read) and the rest of the time I read cookbooks as though they are works of great fiction. The Back in the Day cookbook is one I return to time and time again.
I’m off work today and spending a lazy afternoon working through episodes of ER, drinking good coffee and (most probably) eating more than one of these muffins. I hope you have a great Friday and that you enjoy this recipe. Thanks again to Poppy for letting me take over her blog for the day.
Cherry Jam Muffins
(adapted from The Back in the Day Bakery Cookbook)
Makes 15 muffins
125ml whole milk
1/2 teaspoon vanilla extract
340g plain flour + 2 tablespoons corn flour
200g caster sugar
1/2 tablespoon baking powder
pinch of salt
100g unsalted butter, cubed and room temperature
2 large eggs
170g morello cherry jam
1. Preheat your oven to 180 C/350 F. Line a muffin tray with cases and set aside.
2. Mix the milk and vanilla together and put to one side. In a stand mixer, whisk the flour, cornflour, sugar, baking powder and salt together. Add in the butter and mix until it looks like fine breadcrumbs.
3. On a medium speed, add the eggs one at a time. Turn the speed down to low and add the milk and vanilla mix. Mix for 1-2 minutes until well combined.
4. It’s quite a thick batter so you can use an ice cream scoop or a heaped dessert spoon to place the mixtures into each case – about two thirds full.
5. Place a heaped teaspoon of cherry jam on top of each muffin. Using a cocktail stick, swirl the jam through the batter.
6. Bake for 20-25 minutes. Let cool for 20 minutes before removing from the tray and placing on a wire rack.
Poppy’s Friday Bake Off
If you would like to write a guest post for Poppy’s Friday Bake Off, please drop me a line at email@example.com