1 3/4 cups self-rising flour, sifted

3/4 cup granulated sugar

1/2 cup sour cream, at room temperature

2 eggs

3/4 cup vegetable oil

1/3 cup crunchy peanut butter

1/2 strawberry jam (or jam of your choice!)

1/4 cup salted peanuts, roughly chopped

Preheat oven to 350°F. Line a 12-hole muffin pan with large paper cases.

Combine flour and sugar in a large bowl. Whisk sour cream, eggs, oil and peanut butter in a separate bowl to combine. Add to dry ingredients and fold to combine. Divide half the batter among the muffin cases, then add 1 heaped tsp jam to each. Cover with remaining batter. Bake for 22 minutes or until muffin tops spring back when lightly pressed. Cool slightly.

Melt the remaining jam in a saucepan over low heat. Using a pastry brush, brush muffin tops in a thick layer of jam, then scatter half of each muffin top with peanuts. Serve immediately.

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