Truthfully I just have a weakness for desserts. But there is something about a cookie, muffin or bread with jam.
Sign me up buttercup.
These muffins were an experiment. I needed a muffin for the second grade class party, and I was curious to see how jam would take to living in a muffin.
And so I ditched my typical "add chocolate chips to everything because I love them" style and went with strawberry jam centers. Which made using whole wheat flour seem reasonable. And to really make them look healthy I sprinkled on oats.
And I was left with a fairly healthy breakfast muffin. Served warm, slathered with butter to offset any health benefits, they are quite delish.
Mommyhood's Jelly Muffinsserves 12
1 cup all purpose flour
1/2 cup sugar
1 cup whole wheat flour
1 tablespoon baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil (or applesauce)
1 container jelly/jam, any flavor by teaspoonful
Heat oven to 400. Grease muffin pan or line with paper cups.
In medium bowl, combine flour, sugar, baking powder and salt and mix well. In a separate small bowl combine milk, oil and egg and blend well.
Add wet ingredients to dry ingredients and stir until moistened. Batter will be thick and lumpy.
Fill muffin cups 2/3 full with batter. Add teaspoon jam to each muffin and cover with another spoonful batter.
If desired sprinkle on oats.
Bake for 20-25 minutes until center is cooked through.
Serve warm and enjoy!