Crumb muffin with jam: perfect for a tasty breakfast

INGREDIENTS
1 egg
60g (1/4 cup) of sugar
1 lemon (zest)
60ml (1/4 cup) of vegetable oil
190g (1 1/2 cups) of all-purpose flour
6g (1/2 tbsp) of baking powder
250g of strawberry jam
powdered sugar

METHOD
1. In a bowl add the egg, sugar, and lemon (zest) and whisk until the sugar dissolve. Add the vegetable oil, flour, and baking powder and mix. When the dough starts forming, knead it with hands to obtain a compact dough.
2. With the dough cutter cut 1/4 of the dough and transfer to the freezer.
3. Cut the rest of the dough into 6 pieces and form the discs. Add the cups to the muffin tray and transfer the dough discs.
4. Press the dough with your hands to cover all sides of the cup. Fill the cups with a couple of teaspoons of strawberry jam. Grate the reserved dough on top.
5. Transfer the muffins to the oven and bake at 180°C/360°F for 20 minutes.
6. Serve the muffins on the serving dish and decorate it with powdered sugar.

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