Total TimePrep/Total Time: 30 min.
I used strawberry preserves, so I'm not sure if that had any effect on the outcome. When I tried folding in the preserves, it didn't seem to want to break up, but I also didn't want to over mix it. The muffins came out nice but there wasn't much strawberry flavor except in the patches where the preserves were. I also threw in some fresh diced strawberries. I think next time, I'll try to sort of "cut up" the preserves before folding them in. As it is now, the pockets of strawberry are large and only in some of the muffins. I'll also cut back more on the time, as I only did about 18-19 minutes and they are just on the verge of being over cooked.
Mine were fabulous. I was looking for a recipe to use up some strawberries that were very ripe just picked from the farm. I hadn't realized the recipe only called for strawberry jam and no fresh strawberries. Since I had already mixed the dry ingredients up had to continue. So I modified the recipe with 3/4 cup fresh strawberries and 1/4 cup of my homemade strawberry rhubarb jam which is what I had on hand. Delicious and moist! I would make them the same way again.
I added a handful of extra diced strawberries (cut to the size of baking chips) to use them up. These muffins didn't last to the end of the day before they were all eaten.
I have made these a couple times this summer and they were delicious. I think you could use any fruit jam that you have on hand, raspberry, blueberry, bumbleberry etc .Nice simple recipe.
Very good, the spices made it perfect.
I have been making these muffins since 1998, they are our favorite. I was surprised when I seen it on here. I had sent the recipe in about 3 years ago for a muffin contest.