Set your oven to 350 (180C) and grease or spray 8 holes in a 12-count muffin pan. This recipe makes 8 muffins so you could double it and do 16 in 2 batches.

Grab 2 mixing bowls. Sift together the whole-wheat flour, baking powder and cinnamon in a one of the then add the brown sugar. In the other crack the free range eggs and add the canola oil and milk. Lightly beat this mix together then add to the dry ingredients and mix until just combines. As always with muffins, take care not to over mix.

Spoon half the mixture into each muffin hole then make a slight well in the mix and add the jam, take care to carefully place it in the middle of the muffin as otherwise it can spill out during the cooking process. Then place the other half of the muffin mixture on top, pressing down around the edges gently to seal the jam inside.

Mix the remaining brown sugar and cinnamon powder together and sprinkle on top of the muffins. Bake for 15 -20 minutes until done. Let cool in pan for 5 minutes before turning out. Take care, if you eat tem straight away the jam may be very hot!