Berliner-Style Muffin

Preheat the oven to 160°C (fan) and line a muffin tin with paper liners.

Thoroughly combine the flour with 1/2 tsp cinnamon, baking powder and baking soda in a bowl.

In a second bowl, beat the egg, 90 g sugar, oil and milk until frothy.

Fold in the flour mixture just until no dry flour remains.

Fill half of the batter into the cups, place 1 tsp jam in the center of each and cover with the remaining batter.

Mix the remaining sugar with cinnamon and evenly sprinkle it over the muffins.

Bake in the preheated oven for 20–25 minutes, until the muffins are golden brown.

Let the muffins rest for 5 minutes, then remove them from the liners and cool completely on a wire rack.