Make these Raspberry Jam Muffins using any left-over jam, an easy-to-make muffins recipe with scrumptious jam centers.
You can substitute any other fruit jam in the place of the raspberry jam.
2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
1 cup milk
6 tbsp. vegetable oil (or melted butter)
1 tsp. vanilla extract
raspberry jam or jelly (or another type of jam)
In a large bowl, whisk together the flour, baking powder, salt and sugar together.
In another (smaller) bowl, lightly beat the eggs with a whisk, and then whisk in the milk, oil, and the vanilla.
Make a well in the center of the flour mixture, and pour the egg mixture into it, stirring gently, with a spoon, just until combined. Do not over mix, or else the muffins will become tough. The batter will be thick and lumpy.
Spoon half the batter into greased or paper lined muffin cups in a muffin baking tray.
Add about 1/2 tablespoon (I like to add a little more!) of raspberry jam to the center of each muffin, and then spoon the remaining batter over top.
Bake muffins at 400° F for about 15 - 20 minutes, or until golden brown.
Makes about 12 muffins.
How do you keep your flour fresh?