Buttermilk muffins with a jam heart

This is my first recipe with buttermilk... In a few days I'll also be uploading the results of my first go at Irish soda bread, but for the moment here's the recipe for this surprisingly good muffins!

Jammy buttermilk muffins

280 g plain flour

1 tsp bicarbonate of soda

1/2 tsp salt

125 g caster sugar

1 egg

250 ml buttermilk

50 ml water

90 ml sunflower oil

Jam of your choice (I used raspberry)

Preheat the oven to 195C and prepare the muffin tins.

Sift together the flour, bicarbonate, salt and sugar in a large bowl.

In another bowl, beat the egg with a fork and add the buttermilk, water and oil, mixing it all together.

Add the wet ingredients into the dry and stir just enough to mix it (don't overstir!).

Spoon half the batter into the tins, then add a dollop of the jam an cover with the rest of the batter.

Bake for 23 minutes.