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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A fun job for for children. Ingredients:
for the jam |
2 cups strawberries, tips cut |
2 cups sugar or 2 cups splenda sugar substitute |
2 tablespoons lemon juice |
batter |
1 cup all-purpose flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1 pinch salt |
1 egg, lightly beaten |
vanilla bean yogurt |
1 tablespoon vegetable oil |
2 teaspoons lemon juice |
2 1/2 tablespoons sugar |
1/4 cup sugar teaspoon ground cinnamon |
3/4 teaspoon ground cinnamon |
2 tablespoons butter, melted |
homemade strawberry jam |
Directions:
1. Mash strawberries. (take back of knife and push down*).
2. Place mashed fruit in pan on stove top; cover and simmer on low for 5 minutes until juice comes out. DO NOT PEEK! lol.
3. Uncover and simmer stirring 15 minutes until reduced.**.
4. Add sugar and lemon juice; bring back to a simmer.
5. Simmer an additional 10- 15 minutes until reduced. (Making sure the jam does not stick to the pan).
6. Place teaspoon of jam on a plate; place in freezer for 2 minutes. Jam is one when is spreadable, not super thick.
7. Pre-heat oven to 400°F (~200C).
8. In small bowl, combine 1/2 cup sugar and ground cinnamon.
9. In large bowl, combine sifted flour and dry ingredients.
10. In a separate bowl, stir together oil, lemon juice, sugar, egg and yogurt.
11. Make a well in the middle of the dry ingredients, pour in wet ingredients; gently fold ingredients until combined.
12. In a Ziploc bag*** (or piping bag), place the batter; cut off tip of Ziploc.
13. Pipe batter into mini muffin trays 1/2 full.
14. Bake for 5 minutes or until golden brown.
15. Remove from oven; let cool 5 minutes before placing on a wire rack.
16. Dip the tops of the mini muffin in the melted butter then into the cinnamon sugar mixture; let cool slightly.
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