Ingredients
¾ cup castor sugar
1 large egg
1½ cups plain flour
2 tsp baking powder
¼ tsp salt
¼ tsp ground nutmeg
¼ cup vegetable/rice bran oil
¾ cup full cream milk
1 tsp vanilla extract
2 tbsp butter, melted
½ cup castor sugar
1 tsp ground cinnamon
300g Beerenberg Fig and Cinnamon Jam
Directions
Preheat the oven to 200°C. Lightly grease mini muffin trays.
In a large bowl, beat together the sugar and egg ‘til light in colour and creamy.
In another bowl, whisk together flour, baking powder, salt and nutmeg.
Pour the egg mixture into the dry ingredients and add the oil, milk and vanilla. Gently mix to combine.
Fill the muffins tins with batter to ¾ full.
Bake for 12 to 15 minutes, or ‘til firm to touch. The muffins do not colour so remember to check them with a skewer, even if they look pale.
While the muffins are cooking, melt the butter.
In a separate bowl, mix the extra sugar and cinnamon together.
When the muffins are cooked, remove from the oven and immediately brush the muffin tops with melted butter. You can be generous.
Gently lift the muffins from the tin with a spatula and roll in the cinnamon sugar to coat. Cool on a rack.
Fit a piping bag with a small, straight nozzle. Fill the piping bag with the Jam and insert the nozzle into the top of the muffin and fill generously with the Jam. Let a dollop come through the top for decoration.
