Chocolate strawberry jam muffins

Ingredients for 1 servings:

• 250 g spelt flour or wheat flour
• 1 packet of baking powder
• 1 pinch of salt
• 2 pinches of cinnamon powder
• 30 g sugar, if desired
• 100 g butter, soft
• 1 egg(s)
• 100 g dark chocolate coating
• 400 g strawberry jam, homemade
• Sugar decoration of your choice

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

especially good with “too runny” jam

Preheat the oven to 180°C (350°F) with fan/convection oven. In a large bowl, combine the flour, baking powder, and salt. In a second bowl, using a hand mixer or whisk, combine the strawberry jam, cinnamon, and sugar, if desired. The amount of sugar you add depends on the sweetness of the jam and your own taste. If you’re unsure, omit the sugar for now and season the batter again at the end. Add the egg and the softened butter to the mixture. If the butter is still too solid, you can also gently heat the mixture in a saucepan and stir. Melt half of the dark chocolate and add it. Here, too, it’s up to you how “chocolaty” you like it. If you like, you can simply add a little more chocolate. Pour the mixture into the flour mixture and stir until a smooth batter forms. At this point, you can taste the batter and decide if it’s sweet enough for you. If not, you can add more sugar. Prepare muffin cups on a baking sheet or wire rack and add a generous tablespoon of batter. Bake the muffins in the lower third of the oven for 20-22 minutes. Pierce the muffins with a skewer or toothpick to test if they are fully baked. If batter sticks to the skewer, they need more cooking time. Remove from the oven and let cool. If you like, you can decorate the muffins as desired. While the muffins are cooling, melt the rest of the chocolate coating and brush it onto the slightly cooled muffins. If you like, you can decorate them with sugar decorations. This recipe makes enough for 12 muffins. Personally, I think the muffins taste better with homemade jam than with the overly sweet jam from the supermarket. It works especially well if the jam is too runny and doesn’t have any chunks.