3 cups Edmonds Sweet Muffin Baking Mix (480g)
3 eggs (size 6)
2/3 cup vegetable oil (160ml)
1/2 cup cold tap water (125ml)
1/2 cup peanut butter (smooth or crunchy) (125g)
1/3 cup berry jam (110g)
Preheat oven to 190ºC conventional / 170ºC fan bake. Line a 12-hole muffin tin with paper cases.
Place muffin mix, eggs, oil and water in a large mixing bowl. Mix with a wooden spoon or spatula until well combined. Swirl peanut butter through the mixture.
Spoon half of the batter into the paper cases. Add a dollop of jam on top, then cover with remaining muffin mixture.
Bake for 20 minutes, or until muffins spring back when lightly pressed on top. Allow to cool in tin for a few minutes before transferring to a cooling rack.
• Muffins are best eaten on the day of baking. Store any leftovers in an airtight container and warm in the microwave before serving.
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