Back to school means back to baking lunchbox treats. I had a mind to make muffins and as I was browsing the kitchen for ideas, I found a tub of double cream in the fridge that I’d bought for another project but hadn’t used. Waste not, want not!
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 250ml (1 cup) double cream
- 1 tsp vanilla extract
- 80ml (1/3 cup) light olive oil (or sunflower oil)
- 2 large eggs
- 120ml (1/2 cup) strawberry jam