15 April 2011

I have started a new tradition in our household. During the week, my husband gets up with our oldest daughter at 7:00. Friday and Saturday are his days off, so on those days I let him sleep in and I get up with her. While searching for a muffin recipe the last time I made muffins for church, I found an abundance of ones I wanted to try. Muffins are really pretty easy to make, so I decided to make muffins every Friday morning when I'm up early with Lena. So not only does Jim get to sleep in, he has warm, fresh from the oven muffins and hot coffee waiting for him when he gets up!

This morning I tried a recipe that I saw on the blog Cookistry a couple of weeks ago. Plain muffins with raspberry jam swirled throughout. Yum!

Jam Muffins

2 cups flour
2 tsp baking powder
½ teaspoon salt
¾ cup milk
¼ cup vegetable oil
1 tbsp vanilla
1 egg
⅓ cup sugar
⅓ cup jam

Preheat the oven to 375°. Spray 12 standard-sized muffin tins with baking spray, or line them with paper liners.

Combine the flour, baking powder, and salt in a medium bowl. Whisk to combine. In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and sugar. Whisk to combine. 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 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.

Makes 12 muffins.

These are really tasty. They're good on their own, but I like them spread with a little bit of butter so you get that salty/sweet thing going on.

I only changed two things about the original recipe. It called for ¼ cup honey, but I didn't have that much in my pantry. I added what I did have, then added another 1/4 cup of sugar. Next time I will use just sugar (mostly because it's a lot cheaper than honey and I'm not sure it will taste that different). I also changed the amount of jam from ½ cup to ⅓ cup. I had a lot of jam oozing out of the muffins and onto the muffin tin, so I will use a little less next time.

These are really easy to customize to your tastes. You can use any variety of jam you like, strawberry, grape, blackberry, etc. Just make sure it's jam and not jelly.

These are going into my regular Friday morning muffin rotation!

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  1. From Facebook:

    "Who are you and what have you done with my "I don't really bake" sister?"

    Hilary M.

  2. From Facebook:

    "Mm, those look good!"

    Barbara B.

  3. From Facebook:

    "These look really good! Thanks for sharing."

    Janice D.

  4. From Facebook:

    "I just read through the recipe and I am making these this weekend with strawberry jam, they look so easy! I LOVE that they use oil instead of butter (I hate creaming butter with my hand mixer, lol). "

    Barbara B.

  5. From Facebook:

    "Oh they look so good. If I didn't have a coffee cake in the oven for church tomorrow as well as the King's Cake dough rising, I'd make these too. Still have a lot to do with the K C so I'm baked out for today."

    Gloria N.