Muffins with jam inside, recipe?

[Middydd]

I've tried the search feature but get so many hits it's impossible to sort.

Anyways, if anybody has a good recipe for muffins with a jam filling in the centre, I'd really appreciate it.

[Aubergine]

in Ina Garten's Raspberry Corn Muffins (1st BC book) the recipe calls for piping the raspberry preserves into the middle of the muffins using a pastry bag after the muffins have been baked and cooled. i imagine you could adapt this technique to any muffin recipe of your choosing.

[Terri-Lynn]

mamasue posted these of lorilei's famous Give Me Your Muffins thread and they are so wonderful.

Cinnamon Doughnut Muffins

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/3 cup vegetable oil
1 egg -- lightly beaten
3/4 cup milk
Jam of your choice

TOPPING:
1/4 cup butter or margarine, melted
1/3 cup sugar
1 t. ground cinnamon

In a large bowl, combine flour, baking powder, salt, nutmeg, and cinnamon. Next combine sugar, oil, egg, and milk; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full; place 1 t. jam on top. Cover jam with enough batter to fill muffin cups 3/4 full. Bake at 350° for 20-25 minutes or until muffins test done. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, brush top of muffins with butter and sprinkle with cinnamon-suga rmixture. Serve warm.

Source:
"Taste at Home magazine"

- - - - - - - - - - - - - - - - - - -

Per serving: 221 Calories (kcal); 9g Total Fat; (34% calories from fat); 3g Protein; 33g Carbohydrate; 21mg Cholesterol; 195mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates

NOTES : These muffins work up quick and easy! Something like a jellied doughtnut but muffin style.
~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

[Middydd]

Terri-Lynn and Aubergine, those are exactly the ideas I was looking for!!

Thanks a million, Leslie.

[tholbrook]

My favorite jam-in-the-middle (or in this case, preserves) is this one:

White Chocolate-Apricot Muffins

1 3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon minced crystallized ginger
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 ounces premium white baking chocolate, finely chopped
3/4 cup 1% low-fat milk
3 tablespoons butter or stick margarine, melted
1 large egg, lightly beaten
Cooking spray
1/2 cup apricot preserves
1 tablespoon sugar

Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through chocolate) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Combine milk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon about 1 tablespoon batter into each of 12 muffin cups coated with cooking spray. Spoon 2 teaspoons preserves into center of each muffin cup (do not spread over batter); top with remaining batter. Sprinkle evenly with 1 tablespoon sugar.

Bake at 400° for 22 minutes or until muffins spring back when touched lightly in center. Remove from pan. Cool completely on wire rack.

Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 199(24% from fat); FAT 5.3g(sat 2.9g,mono 1.6g,poly 0.4g); PROTEIN 3.3g; CHOLESTEROL 27mg; CALCIUM 72mg; SODIUM 212mg; FIBER 0.7g; IRON 1.2mg; CARBOHYDRATE 35.3g

Cooking Light, NOVEMBER 2000

[blazedog]

If you are looking for a light muffin, CL did a great cinnamon strawberry muffin several months ago. I actually made them and brought them to a friend and they were really good but small:rolleyes: -- makes you realize how caloric normal muffins are when the lightened version in a very small size are about 110 calories.

It was made by a lot of people and very well reviewed. I have the recipe to post if you are interested.

[Middydd]

Blazedog, I would definitely be interested in a strawberry cinnamon muffin. Much appreciated if you could post.

[blazedog]

These are not the most fabulous muffins in the world but they are quite tasty for the fat and calorie content and make a nice little snack -- they froze well.

Low-Fat Strawberry-Cinnamon Muffins

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
2/3 cup vanilla fat-free yogurt
1/4 cup butter, melted
3 Tbsp 1% low-fat milk
1 large egg, lightly beaten
Cooking spray
1/4 cup strawberry jam
1 Tbsp sugar
1/2 tsp ground cinnamon

1. Preheat oven to 375 degrees F.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring well with a whisk. Make a well in center of flour mixture. Combine yogurt, butter, milk, and egg in a bowl, stirring well with a wisk. Add yogurt mixture to flour mixture, stirring just until moist.
3. Place 12 foil cup liners in muffin cups; coat liners with cooking spray. Spoon 1 Tbsp batter into each liner. Top each with 1 tsp jam. Top evenly with remaining batter. Combine 1 Tbsp sugar and 1/2 tsp cinnamon; sprinkle over batter. Bake at 375 degrees F for 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan; place on a wire rack.

Yield: 1 dozen

Per muffin: 165 cals

[Mimeea]

These Eating Well muffins are also a hit.

Jam-Filled Almond Muffins

A crunchy topping of sugar toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch

1 1/4 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
2 large eggs
1/2 cup packed light brown sugar
1 cup buttermilk
1/4 cup orange juice
1/4 cup canola oil
1 t. vanilla extract
1/3 cup blackberry, blueberry, raspberry, or cherry jam
1/4 t. almond extract
1/2 cup sliced almonds
1 T. granulated sugar

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.
2. Whisk whole-wheat flour through salt in a large bowl.
3. Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk through vanilla; whisk to blend. Add the dry ingredients and mix with a rubber spatula just until moistened.
4. Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loossen edges and turn muffins out onto a wire rack to cool slightly before serving.

Makes 12 muffins.
Per muffin: 229 calories, 8 g fat, 1 g saturated fat, 36 mg cholesterol, 33 g carbs, 6 g protein, 2 g fiber, 180 mg sodium.