Wednesday, December 21, 2011

Jam Muffins

Wow, I made these a long time ago. And they were messy. And pretty good. But messy. Have extra homemade jam that you have no idea what to do with? Want to make them too? Follow along!

Jam Muffins from Serious Eats:

Makes 12 muffins

¾ c. all purpose flour
¾ c. white whole wheat flour
2 tsp. baking powder
½ tsp. salt
¾ c. milk
¼ c. vegetable oil
1 Tb. vanilla
1 egg
¼ c. honey
½ c. 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. I topped mine with extra jam, which turned out to be kind of a mistake because the jam leaked a lot and I had to scrub my poor baking stone that was sitting underneath the muffin tray. Sad.

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.

Like I said, these a pretty good, but very messy. Be careful with your jam mixing. I thought they also tasted a little gritty, so really make sure you get your dry and wet ingredients well mixed. I might fiddle with these some more, but if nothing else, it’s a great way to use jam.

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