Jam - filled Muffins


I made the executive decision on Sunday evening that I was not going to make dinner on Monday. I know, I am horrible. While I'm excited about cooking dinner, my body cannot take eating so much all of the time. Therefore, I figured in lieu of a home-cooked dinner I would make fun jam filled muffins from scratch. As it turns out, I could not go without making dinner for my panda bear [he got a fun twist on a normal rigatoni dish and garlic bread], but the muffins were a sweet way to end the night.
quick pasta and garlic bread dinner

These little guys were so simple! Here are the 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 or margarine, melted
  • 1 teaspoon grated lemon peel
  • 1/2 cup raspberry or strawberry jam [though any jam would work wonders!!]
  • Preheat oven to 400 degrees F
  • 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.
    • While the recipe does not call for it - next time I will likely put a small dollop on top of each muffin before baking to give a sweet little kiss to the top. Instead, I added some sugar for flavor.


  • Bake for 20-25 minutes or until golden 





The muffins turned out really well. Like I mentioned before, you could easily add another dollop of jam to the top of the batter before putting it in the oven [or halfway through the baking process] or you could even smear some peanut butter on the top of a warm muffin, it'll be a warm peanut butter and jelly sandwich in muffin form.

Until next time, happy baking!