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Jam-filled Muffins Recipe

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."

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Jam-filled Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 12 Servings

20 20 40

Ingredients

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
1/2 cup raspberry or strawberry jam

Directions

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. 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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 197 calories, 7 g fat (4 g saturated fat), 51 mg cholesterol, 267 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Jam-filled Muffins in Taste of Home April/May 1994, p54

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas