JAM MUFFINS
These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!
Provided by Lalena
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
- Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.
Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g
RASPBERRY MUFFINS
Make and share this Raspberry Muffins recipe from Food.com.
Provided by Shelby Jo
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix Bisquick, sugar, milk, and butter to a soft dough. Put a tablespoon of mix in greased muffin tin, covering bottom and around sides. Drop in 1 teaspoon of jam. Divide remaining dough mix over the jam. Bake at 450 for 10-15 minutes.
- *Optional* Stir together the glaze ingredients. Drizzle over top of muffins!
Nutrition Facts : Calories 198.9, Fat 9.6, SaturatedFat 4.8, Cholesterol 17.7, Sodium 273.9, Carbohydrate 26.3, Fiber 0.5, Sugar 14.4, Protein 2.2
RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
- Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
- Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
CORN MUFFINS WITH RASPBERRY JAM
Make and share this Corn Muffins With Raspberry Jam recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h18m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven; preheat to 350°.
- Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
- In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
- In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
- In another big bowl, whisk the eggs until well blended.
- One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
- Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
- Spoon about 1/4 cup batter into each prepared muffin cup.
- Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
- Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
- Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.
Nutrition Facts : Calories 418.9, Fat 18, SaturatedFat 7.2, Cholesterol 79.9, Sodium 359, Carbohydrate 58.6, Fiber 1.7, Sugar 23.2, Protein 6.5
RASPBERRY JAM MUFFINS
Once I hit on the right ingredients for a muffin recipe utilizing jam, as fresh fruit is getting ever more expensive in my area, these are now a keeper. Any jam or preserve will work. They freeze fine, so can be made in big batches.
Provided by thepetnanny
Categories Breads
Time 25m
Yield 12-14 muffins, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 375 degrees Fahrenheit.
- Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
- Place muffincups in a twelve cup muffin tin.
- Fill each muffin cup half-way.
- Place a half tablespoon of jam in the center each.
- Add remaining batter to fill each cup nearly full.
- Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
- Bake for 15 minutes and start checking for doneness.
- Mix cinnamon and sugar together.
- When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.
Nutrition Facts : Calories 282.3, Fat 8.5, SaturatedFat 2.1, Cholesterol 2.9, Sodium 338, Carbohydrate 49.2, Fiber 0.8, Sugar 29, Protein 3
More about "raspberry jam muffins recipes"
RASPBERRY JAM STREUSEL MUFFINS RECIPE
From displacedhousewife.com
5/5 (1)Category MuffinsCuisine BreakfastEstimated Reading Time 6 mins
- Preheat the oven to 400 degrees F and place a rack in the top 1/3 of the oven, at least 6 inches from the heat source. Grease a regular muffin tin or use muffin liners.
- To make the streusel, in a small bowl whisk to combine the flour, brown sugar and cinnamon. Use your fingers to work the 2 tablespoons of butter into the mixture until it resembles wet sand. Use your fingers to clump it together. Cover and set in the fridge to chill until ready to use.
- In an electric stand mixer fitted with the paddle attachment add the butter, granulated sugar and brown sugar and mix on medium until light and fluffy, about 4-5 minutes. With the mixer on low, add in the eggs, one at a time, making sure each is well blended before adding in the next. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Add in the lemon zest and vanilla and run the mixer for 1 minute more.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, sea salt and nutmeg. With the mixer on low, alternate adding the flour mixture and the milk in two additions, ending with the milk. When it is just blended, take the bowl out of the mixer and scrape the sides and bottom of the bowl with a spatula to make sure everything is combined. ***At this point, you can wrap the bowl tightly and stash in the fridge for several hours or overnight...because fresh raspberry jam streusel muffins in the morning (with little effort) is called living your best life.
EASY RASPBERRY JAM MUFFINS | RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
5/5 (14)Total Time 35 minsCategory BreakfastCalories 231 per serving
- Put half the batter into the greased muffin cup. Add a generous 1 tsp jam in center of each muffin and then fill the muffin cup with the remaining batter. Muffin tin should be about 2/3 full.
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