Event: Blogging Marathon #32
When I was looking for jam filled muffin recipes, I came across this. I must say that I was attracted to it because of the image and the recipe did not disappoint me. It is a keeper though I must admit that it got me into a panic mode when I saw that half way through baking the muffins were not raising as I expected. The batter was thinner compared to the thick, dense batters I usually whip up for muffins. I was cursing myself for not adding some extra flour to the batter as I was in no mood to cook another "J" dish at the last moment. However they turned out beautifully at the end and tasted really good. And besides they can be a nice surprise to little ones. I guess berry jams work good for this but I have used apricot and fig jams here. Chocolate or peanut butter surprises may replace the jam filled ones.
There is one more thing I like to add here about how jam is added to the muffin batter. I filled the muffin cup with batter half way through, added jam and covered it with some batter. After baking, I realized that the jam has gone to the bottom of the muffins and so had given below the method mentioned in the original recipe.
Ingredients: (I got 9 muffins.)
1 & 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup milk (For vegan version, use plain soy or rice milk.)
1 tsp cider vinegar
2 Tbsp cornstarch
3/4 cup sugar
1/3 cup butter / vegetable oil
1 tsp vanilla extract (I didn't use.)
1/3 cup jam / preserves of your choice (I used apricot jam.)
Powdered sugar, for dusting
* Heat the oven to 350°F. Line a muffin pan with paper liners and set it aside.
* Sift flour, baking powder, baking soda, and salt into a mixing bowl and make a well in the center
* In another bowl, whisk together milk, vinegar, and cornstarch until the cornstarch is well incorporated. Pour this into the well in the flour mixture. Add sugar, butter/oil, vanilla and stir until combined. (My batter at this point was not on the thicker side like the usual muffin batter.)
* Fill each muffin cup with batter to about 3/4th. Create a small indentation in the batter using a spoon, by slightly spreading it from the middle out toward the edges. Measure a heaping teaspoon of jam/preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
* Bake until the tops of the muffins are firm, about 20 - 25 minutes or until a toothpick inserted in center comes out clean. Remove the pan onto a wire rack and let cool. Dust with powdered sugar before serving.
Logo courtesy : Preeti