Simplicity itself, beat liquid ingredients (milk, oil and egg, vanilla extract) together in a jug. Add to flour and caster sugar in a generous mixing bowl. I was rather disappointed with the unappetising batter, but these cakes proved to be so much more than the sum of modest parts.
I use a broad rubber spatula to mix wet and dry ingredients; you need a sure hand, but be very restrained. As soon as the flour is seen to be incorporated, ignoring flecks of raw flour or lumps, stop mixing otherwise your muffins will be tough.
A small spoonful of batter in 12 muffins cases (i could not resist these pale and pretty silicone ones), then a teaspoon of jam, and the remaining batter on top. 20 minutes later they emerge from a hot oven smelling sweet but still fairly unassuming.
The final step is a reduced version of nigella's excessiveness. Melt a couple of tablespoons of butter with the same of caster sugar, and, using a pastry brush, coat the top of each muffin with the granular syrup.
I had to physically hold my children back from the tray while they were too hot to eat, and the whole batch was eaten in less than the time we had taken to make and bake them.
Next i shall try these with a variety of fillings; perhaps lemon curd for Famulus, and i imagine a dark grape jam would work superbly. My son suggests nutella, while i am tempted by my kiwi and gooseberry jam which i usually add to my morning yoghurt. I think we will try a mixed batch tomorrow afternoon. Suggestions welcome.
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