Ingredients
- SwissBake® Crème Muffin Mix (Orange) – 1000 g
- Water – 220 g
- Vegetable Oil – 340 g
- Fresh Eggs – 400 g (approx. 8 medium)
- Cranberry Jam – 150g to 200 g
- Almonds, sliced – 50g to 75 g
- Almond Extract (optional) – 1 tsp
Method
Pre-heat oven to 180°C to 200°C (190°C / 375°F recommended as a start). Line standard muffin trays with paper liners. In a mixer with a paddle attachment, combine the orange muffin mix, water, eggs, and almond extract (optional). Mix on slow speed for 3 minutes. Scrape down and add oil. Mix on low for 1 minute, then medium for 5 minutes until smooth. Fold in optional sliced almonds into the prepared batter until just combined. Do not overmix. Portion & fill each liner ? with batter. Add 1 tsp jam to center. Top with more batter to ?–¾ full. Sprinkle with sliced almonds. Bake at 190°C for 20–30 minutes until golden. Let muffins rest in tray for 5–10 minutes before transferring to a wire rack.
Baking Tips
Muffins are done when they are golden brown, spring back when lightly touched, and a wooden skewer inserted into the cakey part (avoiding the jam center) comes out clean or with a few moist crumbs. Start checking for doneness around the 20minute mark, as oven temperatures and the jam filling can affect baking time.
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