Blueberry Jam & Cream Cheese Muffins

 
This is an old ‘food in a minute’ recipe (a little TV advertisement segment we get in New Zealand).  You can make these with whatever flavour jam you like – I’ve experimented and haven’t found a bad flavour yet.

Makes 12.

2 ¼ cups self raising flour
½ cup caster sugar
1 egg, lightly beaten
¾ cup milk
1 teaspoon vanilla essence
100g butter, melted
2 tablespoons golden syrup
6 tablespoons blueberry jam
¼ cup cream cheese

Sift the flour and sugar into a bowl and make a well in the centre.
Mix egg, milk and vanilla essence together.  Stir into the dry ingredients along with the melted butter and golden syrup.
Half fill 12 well greased muffin tins.  Place a heaped teaspoon of jam and a teaspoon of cream cheese into the centre of each muffin.

Carefully cover the jam and cream cheese with the remaining muffin mixture.  Bake at 220˚C for 12 – 15 minutes, or until well risen, golden and firm to touch.
Cool in the tin for 5 minutes.  Serve warm, dusted with icing sugar.