Raspberry Jam Muffins Recipe

Got left-over Jam?

Make Muffins with Jam Centers!

Make these Raspberry Jam Muffins using any left-over jam, an easy-to-make muffins recipe with scrumptious jam centers.

You can substitute any other fruit jam in the place of the raspberry jam.

Ingredients

2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
2 eggs
1 cup milk
6 tbsp. vegetable oil (or melted butter)
1 tsp. vanilla extract
raspberry jam or jelly (or another type of jam)

Directions

In a large bowl, whisk together the flour, baking powder, salt and sugar together.

In another (smaller) bowl, lightly beat the eggs with a whisk, and then whisk in the milk, oil, and the vanilla.

Make a well in the center of the flour mixture, and pour the egg mixture into it, stirring gently, with a spoon, just until combined. Do not over mix, or else the muffins will become tough. The batter will be thick and lumpy.

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Spoon half the batter into greased or paper lined muffin cups in a muffin baking tray.

Add about 1/2 tablespoon (I like to add a little more!) of raspberry jam to the center of each muffin, and then spoon the remaining batter over top.

Bake muffins at 400° F for about 15 - 20 minutes, or until golden brown.

Makes about 12 muffins.

Baking Tip

How do you keep your flour fresh?

GO to The Best Way to Store Different Types of Flour

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