 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Once I hit on the right ingredients for a muffin recipe utilizing jam, as fresh fruit is getting ever more expensive in my area, these are now a keeper. Any jam or preserve will work. They freeze fine, so can be made in big batches. Ingredients:
1 cup margarine, melted (imperial is better for baking) |
3/4 cup sugar |
1/4 cup brown sugar |
1 cup milk |
2 cups flour |
1 1/2 tablespoons baking powder |
1/2 teaspoon salt |
1/2 cup raspberry jam |
chocolate chips |
toasted coconut |
1 teaspoon cinnamon |
1/3 cup sugar |
Directions:
1. Heat the oven to 375 degrees Fahrenheit.
2. Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
3. Place muffincups in a twelve cup muffin tin.
4. Fill each muffin cup half-way.
5. Place a half tablespoon of jam in the center each.
6. Add remaining batter to fill each cup nearly full.
7. Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
8. Bake for 15 minutes and start checking for doneness.
9. Mix cinnamon and sugar together.
10. When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.
|
|