Ingredients:
Melted butter, to grease
2 cups self-raising flour
3/4 cup caster sugar
6 Tblspoons butter, melted
6 Tblspoons butter, melted
1/4 cup milk
2 eggs, lightly whisked
4 1/2 tbs strawberry preserves
2 tbs sugar
1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust
2 eggs, lightly whisked
4 1/2 tbs strawberry preserves
2 tbs sugar
1/4 tsp ground cinnamon
Ground cinnamon, extra, to dust
Directions:
Preheat oven to 350 degrees.
Brush six-count muffin pan with melted butter to lightly grease.
Place the flour and caster sugar in a large bowl. Add the butter, milk and egg, and stir until well combined.
Spoon two-thirds of the mixture evenly among the prepared pans. Spoon 3 teaspoons of conserve into the centre of each pan. Top with the remaining muffin mixture and smooth the surface. Combine the demarara sugar and cinnamon in a small bowl. Sprinkle over the top of the mixture. Bake in oven for 20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.
Meanwhile, to make the cinnamon cream, whisk together the cream, icing sugar and cinnamon in a medium bowl until the mixture thickens slightly.
Divide muffins among serving plates. Serve with a dollop of cinnamon cream dusted with extra cinnamon.
