This is an old recipe of my gran's. They are pretty healthy muffins but with a jam 'surprise' in the middle!
Great recipe, really tasty, and superquick to make. I didn't have wheatgerm, so used 190g spelt/normal flour. I made 13 cupcakes out it. I will definitely make it again, good for a family treat, as it is a 'smaller' recipe (doesn't make a lot). I baked mine at 200 C for 15 minutes. Thank you! - 12 Sep 2014
Tried these today, absolutely delicious! I swapped the wholemeal flour for wholemeal spelt flour and the wheatgerm for oat bran but otherwise followed the recipe and all my family loved them. The only thing I would say is that I only had enough batter for 10 smallish muffins, definitely not 12. - 04 Feb 2012
A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-) - 05 Apr 2003 (Review from Allrecipes US | Canada)