Blueberry Paste Muffins

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Made these blueberry paste muffins for our trip to Ipoh last Sat. The muffins were soft and smelled like blueberry. Hubby said they were nice (happy!). Here is the recipe.

Ingredients:
4oz Butter (unsalted)
2oz Caster Sugar
2 eggs
4oz Self Raising Flour
4 tsp of Blueberry paste (or blueberry jam)

Method:
1. Preheat the oven to 180C/fan. Line a muffin tray with 8 muffin cases.
2. Cream together the butter and sugar until light and fluffy. Beat in the eggs with a spoonful of flour until all the eggs are combined. Fold in the remaining flour.
3. Spoon half the mixture into the bottoms of the muffin cases, spreading the mixture out to the edges.
4. Spoon half a teaspoon of paste/jam into the centre of the cases, on top of the cake mixture. Use the remaining cake mixture to top up the muffin cases and spread the mixture evenly, trying to cover any gaps at the sides of the cases to prevent the jam leaking out. (Using a fork for this is easiest!)
5. Bake for around 20 minutes, until the cakes are risen, lightly golden and spring back from a light press in the middle.

The kids love them, as well as the adults. Will blog about the trip to Ipoh in my next post. Stay tune!