The batter for these muffins was chilled overnight in the refrigerator as I wanted to experiment with achieving taller muffins. They were baked in a jiffy and ready for breakfast. The muffins were soft, moist, crumbly and deliciously infused with some strawberry jam. Chilled batter jam muffins Ingredients 286 gm plain flour 80 gm caster sugar 40 gm brown sugar 2 'L'eggs 1/2 tsp salt 1 Tbsp baking powder 1 cup buttermilk (milk + 1 Tbsp white vinegar or lemon juice to make up 1 cup) 113 ml oil 1 tsp vanilla Strawberry jam or other jam as desired Method Sieve and whisk the plain flour, baking powder, salt, caster and brown sugar into a mixing bowl. Set aside. With a ball whisk, whisk the eggs, buttermilk, oil and vanilla till well combined. Pour this into the dry ingredients. Mix till just combined. Cover with cling wrap and chill in the fridge for a few hours or preferably overnight. Next day, divide the batter into the paper lined muffin pan. With an ice cream sc