Tuesday, March 29, 2011

Jam Muffins

Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it.

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.

Jam Muffins

1 cup all purpose flour
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 egg
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.

In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.

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.

11 comments:

Catherine Hansen Peart said...

Yum! I am so going to try these...

Jenny said...

mmm...these look great. Definitely putting them on y to-bake list!

Lisa said...

Mmm, I can definitely see myself enjoying biting into these. I have a sweet treat linky party on my blog starting tomorrow and I'd like to invite you to stop by then and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com

Lisa said...

I'm so sorry. The link doesn't open up until 4pm PST, I should have mentioned it. I'll add your link once it opens up and thank you for sharing it.

Carol @ There's Always Thyme to Cook said...

Looks amazing! I love jam filled muffins.

Katie @ This Chick Cooks said...

These muffins look fabulous! Looks like your fallen bottle of jam turned out to be a happy mistake :)

Kathryn said...

Your Jam Muffins look delicious. Please stop by and link up to Muffin Monday and share your recipe. Would really appreciate it if you did. Thanks and have a great weekend, Donna!

http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-11.html

Kathryn said...

Donna-Not sure I sent the right link, so let me try this again. (So sorry.)


http://www.talkingdollarsandcents.net/muffin-monday-%e2%80%93-chocolate-chip-ice-cream-muffins

Kathryn said...

Thanks so much for linking up at Muffin Monday, Donna!

Lesa said...

Thanks for posting this recipe. I made these this morning and loved them. I posted them on my blog, linking back to you. http://edesiasnotebook.blogspot.com/2011/04/jam-muffins.html

Thanks again for a great recipe.

Julia said...

oh these look fantastic! I just got a big jar of jam from somebody who didn't want it and now I know how I'm going to use it!

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