2 cups self-raising flour
2 1/2 teaspoons ground cinnamon
3/4 cup caster sugar
3/4 cup buttermilk
1 egg, beaten
125g unsalted butter, melted
2 teaspoons vanilla bean paste
75g melted butter, extra
1/4 cup cinnamon sugar
1/2 cup raspberry jam
1/2 cup water
Double cream, to serve
Prepare and grease a six-muffin non-stick baking tin.
In a large bowl, add flour, cinnamon, sugar, buttermilk, egg, butter and vanilla. Mix well with spoon.
Place in 160-degree oven for 30 minutes.
Once cooked, brush with melted better and dust with cinnamon sugar. Set aside.
To make the jam sauce, heat jam and water in a small saucepan and boil for 15 minutes.
To serve, add a dollop of cream to muffin and drizzle with jam sauce.