Ingredients
Makes 12 muffins
2¼ cups of self raising flour
½ cup caster sugar
1 egg, lightly beaten
¾ cup of milk
1 tsp vanilla essence
100g butter, melted
2 tbsp golden syrup
¼ cup cream cheese
Method
Sift the flour and sugar into a bowl and make a well in the centre. Mix the egg, milk and vanilla essence together. Stir into the dry ingredients with the butter and golden syrup.
Half fill 12 well greased muffin tins, place a heaped teaspoon of The Cherry Tree Blackcurrant with Sloe Gin Extra Jam and a teaspoon of cream cheese into the centre of each muffin tin. Carefully cover the jam with the muffin mixture.
Bake at 220℃ for 12-15 minutes or until well risen, golden and firm to the touch.
Cool in the tin for 5 minutes.
Serve warm, dusted with icing sugar.