Wednesday, September 2, 2015

Whole wheat fruit jam muffins

Soft and chewy whole wheat muffins contain a surprise of melted fruit jam in the middle. These muffins contain no butter or oil so they are healthier than your average muffins!

One of Addie's most recent favorite games is "surprise." She likes to tiptoe down the stairs, come up to me and yell, "Surprise!" She thinks she's being so sneaky.

This time I decided to surprise her by making some muffins with a jam-filled interior. The muffins would appear unassuming on the outside, and when she bit in, she'd get a surprise of strawberry jam.


As expected, Addie took one bite of these and said, "Mommy! There is something in the middle!" She continued to lick out all the jam and left the remaining parts of the muffin on her plate. Dang. I thought I was being sneaky, but I guess I was outsmarted this time.

These muffins were definitely a lot of fun to eat. The muffin is slightly dense and does not fall apart easily, which is very important since it contains fruit jam in the middle. The jam melts while being baked, so it oozes out a bit once you take a bite. And because it contains no oil or butter, it's slightly healthier than your standard muffins. I made these with whole wheat flour, but you can certainly use all-purpose if that's your thing.

Whole wheat fruit jam muffins
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 eggs, slightly beaten
  • 1/4 cup unsweetened applesauce
  • 1/8 cup honey
  • 1/2 cup buttermilk
  • 1/4 cup milk of choice
  • 4 oz. jar of your favorite fruit jam
  • 1 Tablespoon sugar
  • 1 Tablespoon brown sugar
Directions
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).

In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Set aside.

In a separate medium sized bowl, mix together the eggs, applesauce, honey, buttermilk and milk.

Transfer the egg mixture into the large bowl with the dry ingredients. Mix until just combined.

Fill each muffin well about halfway with the batter. Then spoon a dollop of fruit jam into the middle of the well and top with additional batter (fill until each well is about 3/4 full).

In a small bowl, combine the sugar and brown sugar. Sprinkle this on top of each muffin.

Bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean (you may get some jelly on there, and that's OK).

Allow the muffins to cool before serving.

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. If storing in the refrigerator, you may want to heat them in the microwave before serving.

Yield: 12 muffins

Source: Lighter and Local

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