Total TimePrep: 20 min. Bake: 20 min.
- 1-1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg
- 1/2 cup milk
- 1/3 cup butter, melted
- 1/2 teaspoon vanilla extract
- 1/4 cup strawberry or plum jelly
- 3 tablespoons butter, melted
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.
Nutrition Facts1 each: 210 calories, 9g fat (5g saturated fat), 40mg cholesterol, 207mg sodium, 31g carbohydrate (18g sugars, 0 fiber), 3g protein.
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Aug 16, 2016
Very sad to say these were only edible when they were fresh and warm from the oven. A few hours later, they were very dense and not soft like a muffin should be. Won't be making this recipe again :(
Oct 18, 2015
We were craving these and I decided to make them gluten-free. They were great! Used the same recipe substituting 40 grams of sorghum flour, 40 grams of millet flour, 60 grams of sweet rice flour, and 60 grams of potato starch (200 grams total) for the 1.5 cups of wheat flour. Also added 1 teaspoon of x a n t h u m gum to the dry ingredients and upped the vanilla to 1 teaspoon.