Muffins stuffed with blueberry jam

Delicious muffins for all by our favorite Chef Carolina Doritis, with Wise Greece products!

Ingredients for 10-12 muffins:

190g butter and a little extra for the form

190g sugar

1 tbsp.  cinnamon

½ tbsp.  ginger powder

Zest from one lemon

1 tbsp.  baking powder

10-12 tbsp. blueberry jam without sugar Yiam

3 eggs

1 pinch of salt

300 g All-purpose flour

100g walnut milk (or other milk of your choice)

Powdered sugar

Cooking Instructions:

Preheat the oven to 180 ° C.

Butter a muffin tin.

Divide the egg yolks and egg whites into two bowls.

Beat the egg whites with the salt into a meringue.

Sift the flour and mix it with the baking powder.

In the bowl of the mixer, beat the butter with the sugar on a medium speed until the mixture turns white and becomes creamy.

Add the yolks one by one and beat on low speed.

Add the cinnamon, ginger and lemon zest and mix well.

Add a small amount of flour and milk to our mixture, alternately until incorporated.

Carefully mix the meringue with a spoon into our mixture.

Be careful not to stir too quickly at this point because we will lose all the air from the meringue (or meringue will make our muffins fluffy).

Put about 1 tablespoon of the cake mixture at the bases of each recess of the form.

Make a small hole in the center and put 1 teaspoon of the jam there.

Put one more tablespoon of the cake mixture on top to form the muffin, now having the jam in the center.

Repeat the same process with the other muffins.

Bake at 180° for about 20-25 minutes.

If you want, sprinkle with a little icing sugar.