I love the way these muffins look!
The powdered tops, the golden color, …
… and the bright, cheerful center that just says, “Good morning!”.
And, of course, I love the way they taste!
(Otherwise I wouldn’t make them! Or eat them! Or share the recipe with you!)
I’ve tried other similar recipes. I like the concept. But, I didn’t like the flavor or the nutritional details.
This one is a winner!
One of these beauties with some yogurt and fruit is a wonderful Spring or Summer time breakfast.
What a way to start the day!
Jam Filled Muffins
1 ½ cup flour
½ cup whole wheat flour
½ cup sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup plain yogurt
¼ cup vegetable oil
1 tsp vanilla extract
⅓ cup seedless raspberry jam
Heat oven to 400°. Grease bottoms only of 12 muffin cups.
In a large bowl, whisk together both flours, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract together. Stir the yogurt mixture into the flour mixture just until blended.
Fill the cups half way with batter. Use a spoon to make a shallow well in the center of each muffin cup. Place a rounded teaspoon full of jam in each well. Cover all muffin cups with remaining batter, covering the jam completely.
Bake for 12 minutes, or until toothpick comes out clean (except for some jam, maybe). Let cool for 5-10 minutes. Dust with confectioners’ sugar and remove from pan.
Yields: 1 dozen