Jammy Biscuit Muffins©


Muffin Mix
  • 6.3oz-180g baking margarine
  • 7oz-200g caster sugar
  • 2 medium eggs (free-range)
  • 6.3oz-180g self-raising flour (sifted)
  • 3.3fl oz-100ml semi-skimmed milk
  • 1 teaspoon vanilla essence
  • 12 teaspoons (heaped) raspberry jam
Biscuit Buttercream
  • 7oz-200g unsalted butter (room temperature)
  • 9.1oz-260g icing sugar
  • 2 tablespoons milk
  • 3.5oz-100g caramelised biscuit spread
  • Red sprinkles (optional)
  • Golden edible glitter (optional)


  1. Pre-heat oven to 374˚f/190˚c regular oven or 338˚f /170˚c fan assisted oven. Place paper muffin cases in a 12-hole muffin tin and set to one side
  2. Start by making the muffin mix by creaming the margarine and sugar together in a large mixing bowl until pale in colour and thoroughly combined
  3. Add the eggs one at a time, mixing between each addition until you have used both eggs
  4. Add the vanilla essence and milk and combine again. Follow by adding the sifted flour and mix one last time
  5. Spoon ½ tablespoon of muffin mix into the bottom of each case and spread out. Add one teaspoon of the jam into the center of each muffin and finish by adding another ½ tablespoon (heaped) of muffin mixture on top so that the jam is completely hidden
  6. Pop into the oven for 30 minutes Check with a skewer in the center of a cake, if it comes out clean- they are ready. Remove the cakes from oven. Allow to cool completely before moving onto the next step
  7. Once the muffins have cooled, make the biscuit buttercream that will be used for the topping. In a large mixing bowl, add the butter and mix into a paste. Add the icing sugar and mix again, before adding the milk and combining it. Finally, add the biscuit spread and mix one last time. Spoon the buttercream into a piping bag and using your preferred nozzle design, pipe the buttercream on top
  8. Sprinkle the tops with edible gold glitter and red sprinkles (or to your own design) and serve

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