In a large bowl, first whisk the egg, then mix in the sugar and milk. Fold in all dry ingredients and beat by hand or on low speed with a mixer until well incorporated. Increase mixer speed to medium and beat an additional 2 minutes scraping bowl regularly until batter is smooth.
Preheat the oven to 350º. Line muffin tin with paper liner. Spoon batter into each muffin tin 1/3 full. Layer approximately 1 teaspoon of jam on top of batter and then sprinkle with 1 teaspoon of crumbly topping. Spoon batter over jam and crumbly topping just til covered. Each muffin tin should be about 3/4 full. Then, sprinkle remaining crumbly topping on all muffin cups completely covering the surface. Place the tray in the oven and bake for 25-35 minutes or until a wooden pick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes. Lightly drizzle with glaze. Serve warm with your favorite beverage.
This recipe can be made in mini-muffin tins for approximately 24 mini cups. Or, as a traditional cake in a 13"x9" sheet pan. Adjust batter and jam assembly accordingly.
"Tastes from Home"
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