Saturday, March 5, 2011

Jelly Muffins

We've been making these muffins since I was a kid. They're pretty simple, not too sweet, pretty quick, and make it easy for kids to have choices. For the filling, you don't have to limit yourself to actual "jelly". My son prefers chocolate fudge ice cream topping. Nuts or pre-made cheesecake filling might also be good, or go savory with cheese and chives for a quick dinner bread.

When my kids help they are in charge of the muffin cups, stirring the dry or wet ingredients, and adding the jelly (squeeze bottles helps a lot, but even the 3-year old can spoon topping out of a jar).
  • 1 3/4 cup flour
  • 1/4 cup sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup cooking oil
  • jelly, jam, or other filling (we used apple butter, grape jelly, and fudge ice cream topping in today's batch)
  1. Preheat oven to 400. Line a 12-cup muffin pan with paper cups
  2. In one mixing bowl, whisk the flour, sugar, baking powder, and salt together
  3. In a second mixing bowl, whisk the egg, milk and oil
  4. Add the liquid ingredients to the dry and stir just until moistened
  5. Fill each muffin cup about 1/4 full with batter
  6. Place about 1-2 tsp of jelly or other filling into each muffin
  7. Distribute the remaining batter equally among the muffins
  8. Bake 15-20 minutes until golden brown

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