Vanilla Jam Muffins

Name: Vanilla Jam Muffins
Ingredients: Batter; 1 1/2 cups milk; 1 vanilla bean (2 tsp vanilla extract); 1 1/2 cups sugar; 2/3 cup vegetable oil; 2 eggs; 3 1/2 cups flour; 1 tablespoon baking powder; 1 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1/2 cup raspberry jam; Dip; 1/4 cup butter, melted; 1/4 cup sugar; 1/2 teaspoon cinnamon

15 ingredients

5 steps

Ingredients

Batter
1 1/2 cups milk
1 vanilla bean (2 tsp vanilla extract)
1 1/2 cups sugar
2/3 cup vegetable oil
2 eggs
3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup raspberry jam
Dip
1/4 cup butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon

Directions

1

Preheat oven to 350°F.
2

Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk.
3

In a separate bowl, sift together flour, baking powder, nutmeg & cinnamon. Add to milk mixture and blend just until incorporated.
4

Fill greased muffin pans 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into center of each muffin. Top with remaining batter and bake for 35-45 minutes, until even light golden brown on top. Let muffins cool in pans for 15 minutes, then turn out to cool completely.
5

For dip, brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.