Ingredients

Serves 6

150g unsalted butter
¾ cup/150g castor sugar
3 eggs, lightly beaten (preferably free range or organic)
1½ cups/150g self raising flour
1 tablespoon vanilla essence
6 teaspoons strawberry jam
1cup extra castor sugar
2 tablespoons ground cinnamon

Method

Preheat the oven to 180ºC.  Lightly spray a muffin tray with spray oil.

Place the butter and sugar in a microwave bowl and cook on high until butter has just melted, about 30-45 seconds.

With a wooden spoon stir in the eggs, flour and vanilla essence. Mix until just combined and the mixture appears lumpy. Do not beat the mixture excessively or the muffins will be tough or slightly rubbery.

Spoon half the mixture into the prepared muffin tray, add a dollop of strawberry jam then top with the remaining muffin mix.

Bake for 20 minutes or until cooked.

In a bowl mix the sugar and cinnamon and set aside.

When the muffins are ready, remove from the oven and leave to cool slightly. While still warm remove from the muffin tray and roll in the sugar mixture and serve immediately.

Notes
This is a basic recipe. To the base you can all kinds of flavour profiles, from fresh strawberries and frozen blueberries to chocolate buttons, cocoa powder or lemon zest or zest and poppy seeds.
For a healthier version you can use wholemeal flour and brown sugar.