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.
- 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
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.
In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.
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.
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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I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
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