Ingredients
- ¾ cup flour
- 3 tbsp flaxmeal
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- 1 egg, beaten
- 2 tbsp oil
- 1/2 cup Lana’s Garden ‘Rhubarb, Strawberry & Ginger Jam’
Method
- Preheat oven to 175 degrees celsius, mix dry ingredients together.
- Add milk, egg & oil. Mix until just combined.
- Fold in the jam, reserving some for the tops of muffins.
- Fill muffin tins 3/4 of the way full & swirl jam through the top.
- Bake for 15 mins. Dust with icing sugar to serve.
