Ingredients

Vanilla Jam Muffins

1 ½ cups milk

1 vanilla bean

1 ½ cups sugar

⅔ cup vegetable oil

2 eggs

3 ½ cups all purpose flour

1 tablespoon baking powder

1 teaspoon nutmeg

1 teaspoon salt

½ teaspoon cinnamon

½ cup raspberry jam

Dip

¼ cup unsalted butter, melted

¼ cup sugar

½ teaspoon cinnamon

To Assemble

Directions

Vanilla Jam Muffins Dip To Assemble

1. Preheat oven to 350°F. Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk. In a separate bowl, sift together flour, baking powder, nutmeg, salt and cinnamon. Add to milk mixture and blend just until incorporated (do not overmix). Fill greased muffin tins 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into centre of each muffin. Top with remaining muffin batter and bake for 35 to 45 minutes, until even light golden brown on top. Let muffins cool in tin for 15 minutes, then turn out to cool completely.

2. For dip, brush tops of muffins with melted butter and dip into sugar and cinnamon which have been mixed. Store muffins in an airtight container for 2 to 3 days or freeze and warm in oven or microwave to serve.

3. Yield: approximately 12 large muffins.

See more: Breakfast, Dessert, Eggs/Dairy

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