Whole wheat fruit jam muffins
Soft and chewy whole wheat muffins contain a surprise of melted fruit jam in the middle.
Servings: 12
Ingredients
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 2 eggs slightly beaten
- 1/4 cup unsweetened applesauce
- 1/8 cup honey
- 1/2 cup buttermilk
- 1/4 cup milk of choice
- 4 ounce jar of your favorite fruit jam
- 1 Tablespoon sugar
- 1 Tablespoon brown sugar
Instructions
- Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside (I used a silicone muffin pan and did not grease it).
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Set aside.
- In a separate medium sized bowl, mix together the eggs, applesauce, honey, buttermilk and milk.
- Transfer the egg mixture into the large bowl with the dry ingredients. Mix until just combined.
- Fill each muffin well about halfway with the batter. Then spoon a dollop of fruit jam into the middle of the well and top with additional batter (fill until each well is about 3/4 full).
- In a small bowl, combine the sugar and brown sugar. Sprinkle this on top of each muffin.
- Bake in your preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean (you may get some jelly on there, and that's OK).
- Allow the muffins to cool before serving.
Notes
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. If storing in the refrigerator, you may want to heat them in the microwave before serving.
Source: Lighter and Local