Monday, March 26, 2012

Make Them Now: Jam Muffins

Serious Eats

 I'm a pretty novice baker, but muffins I can do. They're simple, quick and don't even require a beater. This weekend I took a stab at these jam muffins, and they went down like a treat. Recipe courtesy of Serious Eats... Make them, then freeze them so you're not tempted to scoff down the whole lot.

You'll need...
  • 3/4 cup plain flour
  • 3/4 cup whole-wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla
  • 1 egg
  • 1/4 cup honey
  • 1/2 cup jam
  1. Preheat the oven to 190 degrees and spray 12 standard-sized muffin tins with baking spray, or line them with paper liners. Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.
  2. In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.
  3. Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy. Add the jam, and fold the mixture a few times to distribute it, but leave the mixture streaky. Portion the mixture evenly into the muffin tins.
  4. Bake at 190 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 20 minutes. Remove the muffins from the pan and cool completely on a rack.

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