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Jam filled muffins

Ingredients - makes 12


  • 200g self raising flour

  • 75g vanilla protein powder (I used NEAT) - if you don't use this then use 275g flour instead

  • 1 tsp baking powder

  • 225g caster sugar

  • 200ml coconut oil (melted)

  • 200ml coconut milk

  • 1 tsp vanilla extract

  • Half a jar of jam - I used mango berry jam from Cherry Tree Preserves

  • Half a jar of jam - I used passionfruit and apricot from Cherry Tree Preserves


Method


  • Preheat the oven to 170C. Line a 12-hole muffin tin with paper cupcake cases.

  • Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.

  • Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool.

  • Use a apple corer to remove the middle of the cupcake and then fill with jam

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