Tuesday, March 29, 2011
I considered cupcakes and cookies, but decided I didn't want anything quite that dessert-y. Muffins sounded good. They're single-serving, easy to transport, and fast to make.
I used raspberry jam, but any flavor would do.
I made the muffins themselves a little less sweet, because I figured the jam would add its own sugar. If you happen to be using a very tart jam and you want your muffins sweet, consider adding 1/4 cup of sugar to the muffin batter to compensate.
1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 tablespoon vanilla
1/4 cup honey
1/2 cup jam
Preheat the oven to 375 degrees and spray 12 standard-sized muffin tins with baking spray, or line them with paper liners.
Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.
Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy.
Add the jam, and fold the mixture a few times to distribute it, but leave the mixture streaky so the muffins will have distinct ribbons of jam.
Portion the mixture evenly into the muffin tins.
Bake at 375 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.
Remove the muffins from the pan and cool completely on a rack.
This was featured on a sweet linkups over at Sweet as Sugar Cookies and Muffin Monday.