Roses are red,

Violets are blue,

I like food,

Oh yes I do!

Happy Valentines week everyone!

Ever woken up so late you found it hard to think, in between rushing to get ready and head out to work, and also finding something to eat along with that scalding Cup of coffee? Look no further! I have a wonderful recipe that’s really delicious, and very beautiful to look at. You could decide to bake a batch, keep them in the fridge, and take two every day, with your cup of tea, or when you’re having a sweet tooth, you can indulge yourself. Thank me later.
These Jelly centre muffins would serve as an incredible present, and they are extremely easy to make. You only need a few bowls, and a wooden spoon to mix. How delightful! You could use store-bought jelly, or you could use leftover jelly. Use whatever works for you.

Don’t use jam. It would bleed out of the sides of the muffins when baking, causing a hot sticky mess, and leaving a hollow where the sweet jelly should be.

I have received questions on how to convert most of the measurements given to cups, so I have gone ahead to put the measurement in cups in a bracket beside the

Ingredients needed

• 250g cups all-purpose flour (2 cups)
• 1 tablespoon baking powder
• 100g sugar (1/2 cup)
• Pinch of salt
• 2 large eggs
• 240ml whole milk (1 cup)
• 89ml vegetable oil (6 tbsp)
• 1 teaspoon vanilla extract
• 4 tablespoons jelly.

Topping

• 150g of sugar (3/4 cup)
• 113g of butter (1/2 cup)

Appliances needed

• A muffin tin
• Muffin liners
• Wooden spoon.
• An oven.

Process

1. Preheat the oven to 170C
2. Line the muffin tin with the liners.
3. Sift together the flour, baking powder, and salt. Add the sugar to the mix.
4. In a separate bowl, combine the eggs, milk, vanilla extract and oil.’
5. Make a well in the centre of the dry ingredients, and pour the wet ingredients into it. Stir until well combined.
6. Spoon half of the batter into the prepared muffin cups. Add a tablespoon of the jelly, and spoon the remaining half over it.
7. Bake in the preheated oven for about 20 minutes. You want them to be golden brown, firm and well risen. Remove from the oven and place on a wire rack to cool.
8. To make the topping, melt the butter in a saucepan, and spread the sugar in a shallow bowl. While the muffins are still warm first dip them in the melted butter, and then roll into the sugar.
9. Serve warm or allow them cool completely before serving.

You could use a different filling for the centre. The possibilities are endless.

How did yours turn out? I would love to hear from you, and see your