Jam or Fruit Preserves Filled Muffins
Comments: These are something like the jelly doughnuts of the muffin family.
When baking muffins, never fill cups more than 2/3 full and never leave an empty cup; pour a little water into any empty cup being careful when removing pans from oven.
Servings: 12 muffins
IngredientsPreparation
  • 2 cups [280 mL] all-purpose flour
  • 1/4 cup [60 g] sugar
  • 1 tablespoon [15 mL] baking powder
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 cup [60 g] butter
  • 1 cup [250 mL] plain yogurt
  • 1/4 cup [60 mL] milk
  • 1 egg
  • 1/2 teaspoon [2.5 mL] vanilla
  • Approximately 1/2 cup [125 mL] jam or fruit preserves
  • Sifted icing sugar, to serve [optional]
  • Preheat oven to 425°F [220°C].
  • Grease 12 regular muffin cups.
  • Into a large bowl, mix together flour, sugar, baking powder and salt.
  • Melt butter over low heat; set aside for 2 minutes to cool.
  • Then, well mix in yogurt and milk.
  • Beat egg and vanilla into liquid mixture.
  • Add melted butter mixture to dry ingredients and stir well.
  • Evenly spoon half of batter into greased muffin cups.
  • Spoon approximately 1 teaspoon [5 mL] jam or fruit preserves into the middle of each.
  • Top with remaining batter.
  • Bake on centre shelf of preheated oven for 15 to 20 minutes, until golden brown.
  • Leave muffins to cool in pan for 5 minutes.
  • Serve muffins hot sprinkled with icing sugar if desired, or unmold and leave muffins to cool onto wire racks; if desired, sprinkle muffins with icing sugar just before serving.