Recipe by Jenn Hall
"Jam-topped muffins. These are great for breakfast!"
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These muffins were not the best ones I have ever made, but they were surprizingly good for what little amount of time was required to make them, and for so few ingredients. I added a few of my own touches to it- applesauce instead of oil, 4 tbs. jam(strawberry) IN the batter, and 1 tsp of vanilla extract in the batter as well. It is important to let the muffins sit for about 2 min in the pan before taking them out so the jam will not spill out the bottom.
I drizzled a mixture of honey, vanilla, and red food coloring on the top of my muffins right after they came out. It really dressed them up.
I will make these again!
I put the jam in the middle rather than just at the top. Next time, I would kind of lightly mix the more jam into the bottom half as this part of the muffin remains somewhat bland. I put sweetened flaked coconut on a couple of the muffins then put them all in at 350 for about 22-24 minutes.(These ones were the best!) I made them medium sized by filling up only 7 muffins. I would double this recipe and cut the oil down with some applesauce next time. Good basic recipe though-takes like 10 minutes to make!
My mom used to make jam-filled muffins. I hadn't thought about it for a long time, then I found this recipe today. I halved the recipe so I could make 6 muffins in the toaster oven and not heat up the whole kitchen by using the big oven. (It's August!) I used half white wheat flour, Splenda instead of sugar, red currant and black currant preserves, and chopped hazelnuts on top. When assembling the muffins, put a bit of batter in the bottom of the muffin cup, then add a dab of jam (not too much), then top with more batter. Try to "seal" in the jam with the batter so it doesn't boil out. Don't put in too much jam or it will boil over and burn and stick in the pan.
These were really good! It's not an overly sweet, caky muffin, but a more traditional muffin that's slightly sweet. (Like how scones are supposed to be only slightly sweet, not the icky cake-cookie concoctions at Starbuck's--too sweet!) The real sweetness comes from the jam inside, all hot and melty.
Let the muffins cool a minute or two before you bite into it...keep the kids away for a bit, you know they're going to grab 'em right away. The jam inside is HOT and you don't want to burn your mouth.
YUMMY breakfast muffin and super easy, with ingredients you have on hand. It's a keeper!
everyone complained this recipe was bland. I found the quick and easy solution was a small amount of chocolate chips. It was perfect!I used raspberry jam. They were delicious and with 10 seconds in the microwave it was like they were fresh out of the oven.
Excellent recipe for a good breakfast muffin. While not extravagant, these muffins take little time to put together for fantastic results. I took the advice of Eminee and put the jam in the middle of the muffin instead of on the top. While the recipe is great as is, I'm now in the habit of adding 1/4 c more white sugar and 1 tsp vanilla to suit my personal preferences.
Excellent. Had to do them twice because i put the jam on top the first time and burnt it. Second time i put a spoon of batter in the bottom then the jam then the rest of the batter. Beautiful light and not too sweet. Im not particularly an experienced cook and this was an ideal easy recipe for me. Thanks
I loved this recipe! I am not a cook, but I know you have to make this your own. It is a great basic recipe that you can have fun with. I also mixed the jam into the better, next time I will add even more. You cannot go wrong with this recipe.
Jam melts off the top and gets stuck to
the pan and on to the bottom of the over.
Hard to get rid of and takes forever to
scrub. That's the only problem with this
otherwise fabulous recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 78
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