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 didn't want something quite so 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're using a very tart jam and want your muffins sweet, consider adding 1/4 cup of sugar to the muffin batter to compensate.
- Yield:12
- Active time: 15 minutes
- Total time:40 minutes
- Rated:
Ingredients
- 4 1/2 ounces (about 3/4 cup) all purpose flour
- 4 1/2 ounces (about 3/4 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
Directions
-
1.
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.
-
2.
In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.
-
3.
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. Portion the mixture evenly into the muffin tins.
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4.
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.
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