These Jam and Cream Muffins are a quick, easy and tasty muffin that’s perfect for freezing and popping straight into the kid’s school lunch boxes.
These delicious Jam and Cream Muffins are great for a treat with an afternoon cuppa or kid’s school lunchboxes. These muffins taste just like a jam and cream scone – they are so yummy!
I used to love to bake school lunch box goodies that can be frozen (like these muffins). It made school mornings much less stressful because the snacks are available, ready to be popped straight into the school lunchboxes.
Jam and Cream Muffins
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
- 2 1/2 cups self raising flour
- 1/2 cup caster sugar
- 90g butter, melted
- 1 egg
- 1 cup cream
- 1/4 cup milk
- 1/2 cup jam, any flavour
Instructions
- Preheat oven to 180C, fan forced.
- Lightly grease 12-hole silicone muffin tray.
- In a large bowl, add flour and caster sugar, create well.
- Add butter, egg, cream and milk, mix to combine.
- Half fill each hole with muffin mixture.
- Create a small well in each muffin tray.
- Spoon teaspoon of jam into center.
- Top up with remaining mixture.
- Bake muffins in oven for 18-20 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely. Be careful as jam will be very hot.
Notes
Use a silicone tray, as baked on jam is hard to clean!
- Prep Time: 10 min
- Cook Time: 20 mins
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