Recipe by dakota kelly
"I found an old recipes book of my grandmother's and decided to let her recipes and great cooking live on."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 cups
whole wheat flour
any flavor fruit jam
A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-)
I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost their bottoms in the pan, and as I seem to be the only reviewer who had this happen, I'm guessing I was probably the only one who didn't use liners. The recipe also directs to make a depression in the batter to drop the jam in to. I'm also guessing this contributed to the problem. I baked them at 400 degrees and they were a little over done at 20 minutes, so I can't imagine how overdone they would be if baked at 425. 350 to 375 for 20 minutes would be acceptable for these. Problems aside, these weren't outstanding enough in any aspect for me to attempt again.
Batter portion was a little bland. Next time I will add cinnamon and Vanilla.
After reading reviews I learned three things:
1- use liners
2- 350 degrees for 20 min
3- add 1/2 tsp cinn and vanilla.
VERY good! I had no spilling and the muffins were moist and flavorful. I win!
I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in place of the butter because I was feeding a child with a lactose sensitivity. I used a homemade strawberry freezer jam in these muffins. I did bake the muffins at 350* for 20 minutes, based on other reviews I'd read. For me, these were a mess. I had the same issue that another reviewer had--the jam bubbled through the muffin batter and made a mess all over my muffin tin and in the oven. I don't know what I did wrong but I'm not patient enough to try these again. Not only were these pretty much unedible, I had quite the mess to clean up after.
I burnt my tongue eating these hot out of the oven and still couldn't stop!
Oh and as for the concerns over jam bubbling to the top: mine was right at the top (barely covered with batter) and still didn't bubble over. In fact it sank during baking and ended up close to the bottom. So I would say it's safer to add it closer to the top than at the bottom.
The recipe is way off for temperature of the oven and for time baked. Do not, if cooking at 425 leave these muffins in for anywhere near 20 minutes..you will get hockey pucks
So good! Next time I might try less butter to make them a little healthier but as written they are seriously good! It only made 9 muffins for me. Oh, and I baked them at 350 not 425.
* 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: 56
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make simple, delicious blueberry muffins.
See how to make apple muffins with a crumbly cinnamon topping.
See how to make mini muffins that taste just like cinnamon-sugar donuts.