Jam Filled Muffins

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This recipe is a just a slight modification to my recipe for Nancy's Sweet Muffins. A couple weeks ago I had planned breakfast for dinner (one of my favorite dinners) and we needed a little something to round out the meal.

I know most folks today are trying to pack as many nutrients into every bite of food as they can, but, frankly, sometimes we just need some inexpensive belly filler. I think our diets are pretty healthy all around and I refuse to worry about feeding my kids a little white flour and sugar. When I was little, no one ate whole wheat anything and we were perfectly healthy. It seems today people are either worrying themselves sick (pun intended) about feeding kids the perfect diet, or they don't care at all and they feed them all crap. I'm looking for a happy medium. Tasty enough to be fun, cheap enough to keep us in the black, and healthy enough to, well, keep us healthy.

These little muffins definitely fall in the tasty and cheap department, but rounded out with some eggs, peppers, potatoes, and some orange wedges, they are just lovely. Use your favorite flavor of jam, or give everyone their favorite flavor. I used seedless strawberry myself.

 

Jam Filled Muffins

makes 6

Printer version

1 1/2 cup flour
1/2 cup sugar
2 t baking powder
1/2 t. salt
1 egg
1/2 cup milk
1/4 cup vegetable oil

1/4 cup jam

sugar to sprinkle

Preheat oven to 400 degrees F. Grease the cups of a jumbo muffin tin (six cups). Mix dry ingredients. Beat eggs; add oil and milk. Make a well in dry ingredients and add wet ingredients. Stir only until moist. 

Divide about half the batter among each muffin tin. Top with about 2 teaspoons of jam, right in the center. Top with remaining batter, pushing the batter down around the edges to seal the jam in. Sprinkle with a little bit of table sugar.

Bake in greased muffin tins for 15-20 minutes, until golden on top and toothpick comes out clean.

CAUTION: If you enjoy these muffins straight from the oven, the jam will be very hot.

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