1/2cup120mlevaporated milk (can substitute water, oat or nut milk, or cow’s milk)
1/3cup80ml vegetable oil
1tablespoonwhite vinegar or cider vinegar
6tablespoonsstrawberry jam or other jamtested with Smucker’s Seedless Strawberry Jam
1/3cup40g all-purpose flour
1/3cup25g old-fashioned oats
2tablespoonscold vegetable shorteningor cold butter or margarine
Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.
In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.
In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).
For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.
Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick – it should come out with only jam clinging to the pick, and no uncooked batter.
Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.
Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.