Oh blogger’s block!  We’ve all been there.  This week, with us getting ready to go across the pond and the school year coming to a close, my mind was blank.  Crickets!  I try to plan a week ahead but nothing came to me.  The other night we were watching the Great British Bake Off.  Sadly not the one with Mary Berry.  Sorry to say but Pru is not Mary Berry! But it finally sparked inspiration.

I have one of Mary Berry’s baking books, “Baking with Mary Berry”.  She has a recipe for white chocolate and strawberry muffins which calls for strawberry jam.  I had my strawberry rhubarb jam in the fridge so I thought this would be fun to make for the kids.

This is a very easy recipe to make, in fact most of it’s done by the time the oven is preheated at 400F/200C.

The recipe calls for 2 1/2 cups of self rising flour.  If you don’t have that it is easy to make it.  Add 1 1/2 tsp of baking powder and 1/2 tsp of salt per cup of flour.  Sift all together and you are off and running.  I had to prep this and also melted 7 tablespoons of butter.

In the mixer bowl add 2 large eggs, beat them.  Then add the butter, a cup/8 oz of milk.  I used full fat milk here.  Next add 2 tsp of vanilla and 2/3 cup of sugar.  Tip in the flour mixture then blend everything until it’s smooth and incorporated.  Once it’s mixed add 100g of white chocolate chips.  Mix well.

Line a 12 well muffin tin with paper cups.  Spoon in half the batter divided equally between the 12 cups.  Spoon in a bit of jam in each cup.

With the remaining batter cover each muffin evenly.

Bake 25-30 minutes until they are golden and pass the toothpick test.  Allow to cool then dust with confectioners’ sugar.

I found this in the breakfast chapter but I think this would be a bit sweet to start the day with.  After school snack?  Perfect.  🙂  This would also work with a variety of fruit jams so the sky is the limit.