Ingredients:
1 1/2 cups milk
1 vanilla beans ( 2 tsp vanilla extract)
1 1/2 cups sugar
2/3 cup vegetable oil
2 eggs
3 1/2 cups flour
1 tablespoon baking powder
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup raspberry jam
1/4 cup butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon
Directions:
Preheat oven to 350 F.
Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk.
In a separate bowl, sift together flour, baking powder, nutmeg & cinnamon. Add to milk mixture and blend just until incorporated.
Fill greased muffin pans 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into center of each muffin. Top with remaining batter and bake for 35-45 minutes, until even light golden brown on top. Let muffins cool in pans for 15 minutes, then turn out to cool completely.
For dip, brush tops of muffins with melted butter and dip into sugar/cinnamon mixture.
Servings: 12
Time preparation: 20 min.
Time total: 55 min.