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  • 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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    Method

    • step 1

      Preheat the oven to 180C/fan 160C. Line a muffin tray with 8 muffin cases.
    • step 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.
    • step 3

      Spoon half the mixture into the bottoms of the muffin cases, spreading the mixture out to the edges.
    • step 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!)
    • step 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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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 3 out of 5.2 ratings

    rhirhi10

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

    maz_hb

    A star rating of 1 out of 5.

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

    hollyj

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

    porphyria

    A star rating of 5 out of 5.

    Om nom nom! Yummy =)

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