Super Raspberry Muffins

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This recipe makes 14 muffins and they are moist and do not need butter or any toppings as the warm jam on top makes it a real treat.
If you do not want raspberry muffins you can simply change the flavour to any Anathoth fruit jam of your choice.

3 2/3 cups flour
¾ cup caster sugar
4 tsp baking powder
140g butter, melted
1 tsp vanilla essence
2 medium (size 6) eggs
400ml milk
1 cup Anathoth Farm Raspberry Jam (1/2 cup for mixture and ½ cup to top each muffin)

Preheat oven to 180ºC and grease well 14 muffin pans.
Sieve dry ingredients into a large bowl. In another large bowl whisk melted butter, vanilla, eggs, milk and ½ cup jam. Add this wet mix to the dry mix – do not over-mix once combined.
Place mix in the muffin pan and top each muffin with a teaspoon of jam. You can pipe the jam onto the muffin, if preferred, but the teaspoon works just as well.
Bake for 20-25 mins. Leave in the muffin pan for a few minutes post-baking as the jam can be hot to handle.

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