Semolina muffins with jam filling

Delicate stuffed muffins are the perfect addition to a cup of tea or coffee! The dough is cooked in milk and refined sunflower oil with the addition of semolina, due to which the muffins are loose. And inside there is a surprise - fragrant pear jam.

Ingredients

• Milk - 100 ml
• Refined sunflower oil - 70 ml
• Egg - 1 pc.
• Powdered sugar - 60 g + for serving
• Flour - 100 g (2/3 cup with a capacity of 250 ml)
• Semolina - 50 g
• Baking powder - 1 teaspoon
• Jam (I have pear) - 9 tsp

Directions

1. Pear jam can be replaced with any other jam, marmalade or thick jam.
2. Combine milk, sunflower oil and egg in a bowl.
3. With a whisk, intensively mix the egg, milk and butter until the maximum possible homogeneous state.
4. Separately, in a deep bowl, combine the dry ingredients: sifted flour, powdered sugar, semolina and baking powder.
5. Mix dry ingredients well with a spoon.
6. Pour the liquid ingredient mixture into the dry mixture bowl.
7. Mix with a whisk or mixer until a homogeneous smooth dough without lumps is obtained.
8. Turn on the oven to preheat to 180 degrees.
9. In muffin tins (I have silicone) spread on a tablespoon of dough.
10. Place one and a half teaspoons of thick jam in the center of each mold with dough.
11. Top the filling with the remaining dough.
12. In total, I got 6 muffins, but this amount of dough can be easily decomposed into 8 molds, filling them by about 2/3.
13. Bake semolina muffins with jam in a preheated oven at 180 degrees for 25 minutes.
14. Transfer the finished semolina cupcakes with jam from the molds to a plate and let them cool.
15. Sprinkle cooled muffins with powdered sugar, if desired.
16. Bon appetit!