Jam Muffins Food

JAM MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

JAM MUFFINS, APRICOT ETC

Steps:

• Preheat the oven at 200°C (400°F).
• Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
• Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
• Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
• Bake at 200°C (400°F) for 15 minutes or until cooked.
• Ease the muffins out of the form while warm and put onto a wire rack to cool.
• Once cool, dust the tops with powdered sugar.

JAM MUFFINS

Steps:

• Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
• In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
• Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
• Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.

JAM-DANDY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
• Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
• Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
• Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
• Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

RASPBERRY JAM MUFFINS

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
• Place muffincups in a twelve cup muffin tin.
• Fill each muffin cup half-way.
• Place a half tablespoon of jam in the center each.
• Add remaining batter to fill each cup nearly full.
• Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
• Bake for 15 minutes and start checking for doneness.
• Mix cinnamon and sugar together.
• 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.

LEMON-BLUEBERRY JAM MUFFINS

Steps:

• Toss 1 cup blueberries with 1 Tbsp. sugar and 1/4 tsp. lemon zest in saucepan; cook on medium heat 5 min. or until slightly thickened, stirring frequently while using back of spoon to gently crush berries. Spoon into small bowl; cool completely.
• Heat oven to 375ºF. Reserve 1 Tbsp. of the remaining sugar for later use. Combine remaining sugar with flour and baking powder in large bowl. Whisk eggs, milk, butter and lemon juice until blended. Add to dry ingredients; stir just until moistened. (Batter will be lumpy.) Stir in cream cheese and remaining blueberries.
• Spoon 1 Tbsp. batter into each of 12 paper-lined muffin cups. Top each with 1/2 tsp. blueberry mixture; swirl gently with toothpick. Cover with layers of remaining batter and blueberry mixture; swirl gently.
• Combine remaining lemon zest and reserved sugar; sprinkle over batter.
• Bake 26 min. or until toothpick inserted in centers comes out clean and tops of muffins are golden brown. Cool in pan 5 min. Remove to wire rack; cool completely.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

YUMMY JAMMY MUFFINS

Steps:

• Pre-heat oven at 200 C or 400 F.
• Mix together the flour, baking powder, caster sugar, butter, milk and egg.
• Spoon mixture into muffin/cupcake cases half way.
• Then add a teaspoon of jam into the centre of muffin/cupcake cases.
• Pour rest of mixture over the jam so that it is now in the middle of the muffin/cupcake cases (sandwiched).
• Bake in centre of oven for 15 mins (I used fan assisted oven so times may vary).