Jams, jellies and preserves — I like them all! I especially like their versatility. This week I’ll share with you some of our favorite main dishes that sport jam as a main ingredient, along with some of our comfort-food favorites! –Mellyn
From Grace B.
When I was engaged, some friends threw a “Kitchen” Shower for me. Each person who came, brought an item to use in the kitchen, along with a favorite recipe. These recipes have been among my favorites over the years. Tried and true, they helped make my first attempts in the kitchen successful. My family loves Grace’s favorite muffins, and they’re just as good for dinner as they are for breakfast! Grace says you can make these muffins plain or hide jam in the middle for a sweet surprise. I often leave the jam on top because it looks so pretty…and because I’m lazy! Thanks for sharing your favorite muffins, Grace! –Mellyn
Yield: 12 muffins
- 2 tablespoons egg powder or 1 fresh egg
- 3 tablespoons water — omit if using fresh eggs
- 1/2 cup water — If using fresh milk, omit and use 1/2 cup milk instead
- 1/4 cup oil
- 1 1/2 cups flour
- 1 1/2 tablespoons nonfat dry milk powder –omit if using fresh milk
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6-12 teaspoons jelly or jam
- Heat oven to 400 degrees.
- Prepare 12 medium muffin cups.
- Whisk egg powder into water or beat egg; stir in remaining liquid ingredients.
- Mix in dry ingredients just until flour is moistened. Batter should be lumpy.
- Fill muffin cups 2/3 full.
- Bake 15-20 minutes or until golden brown. Immediately remove from pan.
- For surprise muffins, drop 1 teaspoon of jelly or jam into each one before baking! (I use about 1/2 teaspoon.)
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