Thursday, September 1, 2011

In the Kitchen With Jason: Jam Filled Muffins

Though I will be typing out this post, the only thing I had to do with the muffins was eating them. My lovely and talented wife did all the cooking for these.

  • 1 3/4 cup flour
  • 1/2 cup sugar
  • 1 Tbsp baking powder
  • 2 eggs
  • 3 Tbsp + 1 tsp dry milk
  • 2/3 cup water
  • 1/3 cup butter, melted
  • about 12 tsp jam
  • Preheat oven to 400 degrees.
  • Line a 12 muffin pan with paper cups.
    • You can grease them but I never have good luck with greased muffin pans.
  • Combine flour, sugar, baking powder, and salt in a large bowl.
  • In a small bowl, beat eggs.
  • Mix the dry milk and water, and butter into the eggs.
  • Pour wet stuff into the dry stuff and mix only until the dry stuff is moistened.
  • Using about 1/2 the mixture, fill the bottoms of each of the muffin cups.
  • Add jam to each muffin cup.
    • Don't worry about measuring out the jam exactly, a little extra jam never hurt anyone.
  • Divide the rest of the batter between each of the muffins.
  • Bake for 25 minutes or until golden.
  • Let cool before trying to get out of the muffin papers.
Yummy jam!
Please enjoy!

-Typist Jason

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