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1. Preheat the oven to 180C/fan 160C. Line a muffin tray with 8 muffin cases.
2. Cream together the margarine (or butter) and sugar until light and fluffy. Beat in the eggs with a spoonful of flour until all the eggs are combined. Fold in the remaining flour.
3. Spoon half the mixture into the bottoms of the muffin cases, spreading the mixture out to the edges.
4. Spoon half a teaspoon of jam into the centre of the cases, on top of the cake mixture. Use the remaining cake mixture to top up the muffin cases and spread the mixture evenly, trying to cover any gaps at the sides of the cases to prevent the jam leaking out. (Using a fork for this is easiest!)
5. Top each cake with the crumbled up biscuit and press in lightly. Bake for around 20 minutes, until the cakes are risen, lightly golden and spring back from a light press in the middle.

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• Holly

  30 May 2008

  Holly commented on this recipe

  My mouth is watering at the thought, this is my kinda cake. Can't wait to try these. Thanks.

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• Porphyria

  30 May 2008

  Porphyria rated and commented on this recipe

  

  Om nom nom! Yummy =)

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• Maz_B

  31 May 2008

  Maz_B rated and commented on this recipe

  

  I was very disappointed with this recipe, I suggest you try it for yourself before making any for friends! Good luck

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• rhirhi10

  08 June 2008

  rhirhi10 commented on this recipe

  this recipe is fantastic, made them the other week and they were delicious will definitely make them again!

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Ingredients

• 4oz / 113g Margarine or Butter
• 4oz / 113g Light Muscavado Sugar
• 2 eggs
• 4oz / 113g Self Raising Flour
• 4 Large Teaspoons of Blueberry Jam
• 4 Hobnob/Oaty Biscuits, Roughly Chopped/Crumbled

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Difficulty and servings

Makes 8 muffins

Preperation and cooking times

Ingredients

• 4oz / 113g Margarine or Butter
• 4oz / 113g Light Muscavado Sugar
• 2 eggs
• 4oz / 113g Self Raising Flour
• 4 Large Teaspoons of Blueberry Jam
• 4 Hobnob/Oaty Biscuits, Roughly Chopped/Crumbled

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