Jam Coconut Filled Muffins Recipes

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

Steps:

• Pre-heat oven at 200 C or 400 F.
• Mix together the flour, baking powder, caster sugar, butter, milk and egg.
• Spoon mixture into muffin/cupcake cases half way.
• Then add a teaspoon of jam into the centre of muffin/cupcake cases.
• Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
• Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).

Steps:

• Heat oven to 400°.
• Sift together flour and baking powder; stir in sugar and coconut.
• Beat the egg, vanilla extract, milk and oil together.
• Add the dry mix to the wet mixture.
• Mix just until combined.
• Drop a large tablespoon of batter into each tin.
• Add a teaspoon of jam to each and the rest of the batter.
• Sprinkle the tops with a little bit of coconut.
• Bake 25-30 minutes or until well risen and firm to the touch.

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
• Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.