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Peekaboo Jam Muffins

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When I was in college I spent a semester studying abroad in London. I always say I chose London because I had a mastery of the language. It certainly wasn’t for the food save for two things: High Tea and Curry. I gained an appreciation for high tea at The General Trading Company [2] (The GTC) where I enjoyed more than my fair share of scones with clotted cream and jam.

Recently I saw a post featuring Jam Muffins [3]on the Prudent Baby website and was reminded of how much I enjoyed my frequent trips to The GTC and immediately wanted to make those muffins!

I told my kid the story of visiting the GTC and explained that we’d be making muffins with jam hidden inside them. Oh how he delighted in the idea and then the actual hiding of the jam. We used two different kinds of jam to keep tasters guessing!

We reinvented the recipe by adding yogurt to provide more depth of flavor, changing out one cup of white for whole wheat flour to make them slightly more healthy and decreased the sugar content because I didn’t think it was needed with all that jam. I’m on my 5th muffin already. Somebody save me! Now for the recipe…

Peekaboo Jam Muffins
Adapted from this Prudent Baby [3]recipe.

Prep Time: 10 mins  Cooking Time: 8 to 10 mins

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour (standard whole wheat flour will work too)
1/3 cup sugar
1 tablespoon baking powder
pinch of salt
2 eggs
1/2 cup vegetable oil
1/2 cup plain non fat or lowfat yogurt
Any jelly or jam (we used strawberry and apricot)

Preheat oven to 400 degrees. Combine dry ingredients and whisk together. Combine yogurt, oil and eggs in a measuring cup and beat together with a fork.  Pour the liquid into the dry ingredients and mix until just combined. Grease a mini muffin tin and fill each cup 1/2 way. Make a little divot with your finger and scoop jam in (1/2 to 1 teaspoon). Cover jam with more batter and then smooth out with your finger.  Bake 8 to 10 minutes or until toothpick comes out clean. Let cool and then use a butter knife to loosen and lift out muffins. Makes 24 mini muffins.

If you don’t have a mini muffin tin the recipe makes 8 to 10 regular sized muffins and you’ll need to cook them for 15 to 20 minutes instead.

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[2] The General Trading Company: http://www.generaltradingcompany.co.uk/Home

[3] Jam Muffins : http://www.prudentbaby.com/2009/11/ricks-rich-jam-muffins.html

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