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.
