Red Gooseberry Muffins with Marshmallow Topping

These fun muffins are a sweet treat for kids of all ages.

• Firstly, make the jam. Put all of the ingredients in a jam pan or large, heavy based saucepan. Bring to a simmer and cook for approximately 30 minutes or until the jam holds its shape when you drizzle a little on a cold plate.
• While the jam is bubbling, make the muffins. Heat the oven to 180C/160C fan and line a muffin tray with paper cake cases.
• Beat all of the cake ingredients together in a bowl until you have a smooth batter. Spoon into that cake cases and bake for 18-20 minutes until the sponge is springy when you gently press it.
• When the cake is almost done whisk the egg whites in a clean bowl until fluffy and voluminous, slowly sprinkle in the sugar as you whisk and the mixture will become shiny and smooth.
• Once the cake is done bring the tray out and turn the oven up to 220C/200C fan. Spoon a heaped teaspoon on jam onto the top of each cake then either spoon or pipe some fluff on top. Return to the oven for 4-5 minutes so the fluff browns a little.

Note: Any remaining jam can be kept in a sterilised jars.