Its been a while! 2 weeks, the Easter period. I have been spending it in sunny(-ish) Cornwall, enjoying the seaside and cream teas. It was a very nice holiday and after giving up chocolate for Lent it was gorgeous to enjoy my eggs :) I hope everyone else had a lovely Easter too and it is good to be back blogging once more.
Whilst enjoying the Cornish cream teas, I was re-introduced to jam. This sounds weird, I realise, but true. For a long time I didn’t like jam of any sort and refused to enjoy it. Then I became the sort of person who only likes jam in certain situations – in jam tarts yes, spread on toast no. Now, I am a full jam fan and these muffins are the perfect way to show this new found love.I still don’t touch blackcurrant jam. But these were made with delicious raspberry – by far my favourite flavour. From the outside, these muffins look sort of plain, not very exciting. But open it up… and you are met by a juicy raspberry swirl. Plus from the top… the sweet sugar-dipped crown of each muffin is revealed. Suddenly these are a whole lot more delish. Gorgeous! Made especially for my sister’s 18th as she loves doughnuts and every birthday girl deserves a little bit of what they love. You can find the recipe here and then quickly get baking!