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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I can’t say I was really in the mood to make breakfast this morning. Standing over the stove while I try to run a coffee IV just wasn’t on my to-do list. But here in this kitchen someone is always hungry. So I decided instead of pulling out the skillet I would crank up the oven and make some muffins. Now this isn’t my recipe but one from The Good Housekeeping Cookbook. They turned out great though my daughter was more interested in eating the filled centers than anything (she really likes her strawberries.) I used a mixture of strawberry and raspberry preserves. It is a different way to use up the last remnants in your jars that’s for sure. You can also skip the jam filling and toss in your favite additions, such as chocolate chips, nuts, etc. I hope y’all enjoy! Ingredients:
2 1/2 cups all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 cup milk |
1/2 cup butter, melted (1 stick) |
1 large egg |
1 teaspoon vanilla |
fruit preserves (recommend strawberry) |
Directions:
1. Preheat oven to 400 degrees. Grease (or spray with non-stick cooking spray) one 12-muffin muffin/cupcake pan.
2. In a medium bowl, combine flour, sugar, baking powder, and salt.
3. In a large bowl, with a fork, beat the milk, melted butter, egg, and vanilla until blended. (careful to add milk and butter before egg so you don’t cook the egg.).
4. Add the flour mixture to the wet mixture; stir just until flour is moistened (batter will be lumpy.).
5. Fill the muffin-tin cups 1/3 full. Drop 1 rounded teaspoon preserves in the center of each cup batter. Top with the remaining batter.
6. Bake 20-25 minutes. immediately remove from the pan to a cooling rack. Serve warm. Makes 12 muffins.
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