1 3/4 cups S/R flour
2 eggs, lightly beaten
1/4 cup oil (I used sunflower oil)
2 tablespoons raspberry jam
1/4 cup mixed berry yoghurt (I used strawberry)
1/2 cup caster sugar
50 gr cream cheese
1 tablespoon raspberry jam - extra for filling

In a large bowl, sift the flour and make a well in the centre.
In a separate bowl, add eggs, oil, jam, yoghurt and sugar and mix with a fork to combine.
Add the wet mixture to the flour, and mix the batter until just combined.

Spoon 3/4 of the mixture into muffin tin. ** This mixture makes 8 standard sized muffins.
Cut the cream cheese into equal portions, and place a portion on the centre of each muffin.
Spread tops with jam, then cover with remaining muffin batter.

Oven 160 degrees fan forced or 180 degree conventional - 30 minutes or until golden brown.
When cool, you can sift icing sugar on top, which is optional.

Recipe from my old Family Circle recipe book.

 

[Littleboy8]

Yum they look delicious and tasty they are next on the list for baking thanks penny. Hurry up shopping day

 

[Suzanne rose]

Another great muffin recipe

 

[Littleboy8]

Another great muffin recipe

I’m doing these Tuesday

 

[Mina vriesekolk]

They look good Penny , you are definitely the muffin queen . I would change one thing and leave out the sugar . There is plenty in the jam and I am not a sweet person . Maybe I would change some of the oil for homemade applesauce .Thank you for sharing .

 

[Littleboy8]

They look good Penny , you are definitely the muffin queen . I would change one thing and leave out the sugar . There is plenty in the jam and I am not a sweet person . Maybe I would change some of the oil for homemade applesauce .Thank you for sharing .

My muffins always turn out like “Millie Muffin” muffins(it’s a kids book) but it’s what on the inside that counts hey.