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Ingredients
| seedless raspberry jam: 1/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| whole wheat flour: 1/2 cup |
| granulated sugar: 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| lowfat plain yogurt: 1 cup |
| vegetable oil: 1/4 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| powdered sugar |
Jam Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
12 min -
Servings
1 serving(s)
Tags
- Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
- In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
- Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
- Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.