1 ¼ cups self-raising flour
½ cup caster sugar
1 teaspoon vanilla extract
½ teaspoon dried yeast
½ cup strawberry jam
20g unsalted butter, melted
2 tablespoons cinnamon sugar
1. Preheat the oven to 180°C / 160°C fan-forced. Line 16 standard muffin holes with paper cases.
2. Combine the flour and sugar in a bowl, and make a well in the centre. Put the milk, eggs, vanilla and yeast in a jug and whisk to combine. Pour into the well in dry ingredients and whisk until smooth.
3. Divide half the mixture evenly among the cases. Top each with 1 teaspoon of jam, then cover with the remaining mixture.
4. Bake for 10-12 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Brush a little melted butter over each cake, then dip it into the cinnamon sugar. Serve cakes warm.
Makes 12-16, depending on how big your cases are.
Voila! Bon Appétit!