Wednesday, July 15, 2009

Jam-filled Muffins

These have always been one of my favorite muffins and breakfast foods!

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup milk
1/3 cup butter, melted
1 teaspoon grated lemon peel
raspberry or strawberry jam

In a small bowl, lightly beat eggs. In a large bowl, combine eggs, milk, butter and lemon peel; add flour, sugar, baking powder and salt. Stir just until moistened. Spoon half of the batter into 12 greased (I used the spray Annalisa recommended with the flour mixed into the Pam and it worked great!) or paper-lined muffin cups. Make a well in the center of each; add about a tablespoon of jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden. Serves 12.
I read that one woman stores her muffins in the vegetable bags with the little holes in them-I haven't tried this, but it sounded interesting.


  1. Sounds yummy! I just made 17 jars of jam so this would be a great way to free up a little freezer space! :)

  2. How cool is this! This looks yummy!

  3. I ate a few more of these carb-monsters than I should have.

  4. If anyone wants to know each muffin has: 197 calories, 7 g of fat, 4 g of saturated fat, 51 mg cholesterol, 267 mg of sodium, 32 g of carbohydrate, 1 g of fiber, 3 g of protein.