Wednesday, August 1, 2012

Jammin' Muffins

Jammin' Muffins : Jams In Season

Hi everybody. Today recipe is all about Jams. Are you into jamming, preserving or pickling, if you are this recipe is for you, if not... it's still for you : )
Uncooked  Muffin

This recipe was designed to make mini muffins, but I like my muffins BIG : )  So I baked these in my jumbo muffin pan at 400 degree for 10 minutes, reduced oven temperature to 350 and baked 15 - 18 more minutes. I sprinkled sliced almond on top before baking. Recipe yielded 3 jumbo muffins.

The taste, oh my...was delicious!!!  Tender goodness, if you don't believe me, go make some and give it a try! Make sure to use your favorite jam or preserves for this. 

Jammin' Muffins from Gifts That Taste Good 
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg. beaten
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup desired flavor jam, room temperature ( I use Polaner All Fruit with Fiber Raspberry Seedless  Spreadable Fruit)

2 tablespoons butter or margarine, melted
1/4 cup granulated sugar

Preheat oven to 400 degrees. In a large bowl, combine flour, sugar, baking powder, and salt.

In a separate bowl, combine egg, milk, oil, and vanilla.  Add to dry ingredients, stirring just until blended. Fill greased miniature muffin pans two-thirds full with batter. Top each with 1/4 teaspoon jam. Gently swirl jam
into batter with a toothpick.

Bake 12 to 15 minutes, testing for doneness with a toothpick.  Remove from pans and brush tops with melted butter; sprinkle with sugar. Serve warm.

Yield: about 1 dozen muffins To reheat: Wrap muffins in aluminum foil and bake in 350 degree oven 10 minutes.

ENJOY!  Come again...

Linked to: 
Tuesday-Talent-Show:  Chef In Training 
Carole's Chatter: Muffin & Cupcake Links Food Friday

1 comment:

  1. Cindy, you have got some great muffin stuff. Thanks for linking it in.