MUFFINS
500 ml (2 c) cake flour
60 ml (¼ c) caster sugar
20 ml (4 t) baking powder
5 ml (1 t) salt
160 ml (2⁄3 c) evaporated milk or buttermilk
80 ml (1⁄3 c) water
60 ml (¼ c) melted Stork Bake
1 egg
60 ml (¼ c) jam of your choice
Topping
60 ml (¼ c) sugar
5 ml (1 t) ground cinnamon
125 ml (½ c) pecan nuts, finely chopped
60 ml (¼ c) melted Stork Bake
MUFFINS
Preheat the oven to 180 °C and line 12 muffin tin hollows with paper cups.
Combine the flour, sugar, baking powder and salt in a large bowl and make a hollow in the middle.
In a separate bowl beat together the evaporated milk (or buttermilk), water, melted Stork Bake and egg.
Add the milk mixture to the flour mixture and stir until just combined (don’t overmix).
Spoon a heaped tablespoon of batter into each paper cup.
Drop about 1 teaspoon of jam into the middle of each. Spoon the remaining batter over the jam, making sure the jam is covered.
Topping
Mix the ingredients and sprinkle over the muffins.
Bake for 20-25 minutes until risen and golden brown.
Remove from the tin and leave to cool on a wire rack.
Store in an airtight container.
Makes 12.