1 ¾ cups flour all-purpose
½ cup raw sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg beaten
¾ cup milk
¼ cup coconut oil
1 teaspoon vanilla
Lana’s Garden Jam 3/4 tablespoons in the mixture
Preheat oven to 180°.
Grease muffin wells or line paper liners.
Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
In a small bowl, whisk egg, milk, vanilla and oil.
Make a well in the dry ingredients and add the wet ingredients. Stir just until combined.
Fill each muffin paper ⅔ full.
You can either top the muffin mix with jam and swirl with a spoon or skewer to combine.
Or if you would like a little pocket of jam in the centre, make a small well in centre of mixture, drop ½ t 1 tsp of jam in centre and top with a little more mixture. I like this option as you do not get sticky fingers when eating.
Bake for 18 to 20 minutes or until a toothpick comes out clean.
Recipe thanks to Dads_in_the_kitchen