Local Heart, Global Soul

November 1, 2011

Kiwi’s Jam Muffins, Apricot or Otherwise…

Filed under: FOOD,NEW ZEALAND,PHOTOGRAPHY — kiwidutch @ 1:00 am
Tags: , , , , ,

I adapted this recipe from a New Zealand cookbook called “Quick n’ Easy Muffins, Cakes, Biscuits, Slices, Loaves, Scones” and they were voted a winner after being served to my daughter’s teachers at school as a birthday tray year before last.

Since then we make them as a treat and you can use any flavour jam (or “jelly”as our North American friends like to call it) that you have to hand, (we do love apricot as a personal favourite though).

DO grease the pan well so that they slip out easily and if the jam leaks out, get the muffin out of the form while it is still warm because once the jam is cold, it sticks like glue and is hard to remove (I used a plastic picnic knife to ease mine out of my muffin form). And yes, you read correctly, the original recipe does say 5 teaspoons baking powder, and yes it is correct!

(photograph © Kiwidutch)

3 cups flour
5 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla essence
50 g butter (melted, 1   3/4 oz)
3 eggs
1 1/2 cups milk
12 teaspoons apricot jam
powdered sugar (to decorate)


Preheat the oven at 200°C (400°F).

Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.

Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form.

Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.

Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible. Don’t overfill your muffin forms.

Bake at 200°C (400°F) for 15 minutes or until cooked. (test with a clean toothpick, it could come out clean)

Ease the muffins out of the form while warm and put onto a wire rack to cool.

Once cool, dust the tops with powdered sugar.

Makes 12 regular sized muffins.  (try hard not to eat all of them before the rest of the family come home LOL).


  1. scones are true kiwi kai. this recipe looks like a great alternative. might have to give these a go because the weather isn’t too flash in auckland today.

    Comment by sharlenehsmith — November 1, 2011 @ 1:11 am | Reply

  2. Thanks for sharing i am going to try this wkend 🙂

    Comment by ♡ The Tale Of My Heart ♡ — November 1, 2011 @ 2:15 am | Reply

  3. These look yummy! I make homemade Strawberry Rhubarb Jam. I bet these would be delish with that!

    Comment by milkayphoto — November 1, 2011 @ 4:04 pm | Reply

  4. My favourite jam, apricots. I like its sweet and tangy flavour, better keep your recipe.

    Comment by rsmacaalay — November 2, 2011 @ 6:47 am | Reply

  5. I don’t make muffins very often but those look lovely!

    By the way, we in North America have both jam and jelly LOL Both are fruit spreads, but jelly is made with just fruit juice, while jam has the fruit pulp in it as well. Just so you know! 😉

    Comment by Carrie — November 6, 2011 @ 1:25 pm | Reply

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