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Double Strawberry Jam Muffins

Do you remember those Mini Peak-a-Boo Jam Muffins [1]we made a while back? They tasted like English scones with jam baked in the center. A-mazing. We loved them so much we decided to make a special Valentine’s day recipe using the same basic idea.

Since Valentine’s day is all about pink, we doubled down on the strawberry – using both strawberry yogurt and strawberry jam to make the muffins.

Of all the Valentine’s recipes we made, this is my favorite. It’s my favorite because just as I was about to snap a picture, my sweet baby girl reached her little hand out to help her brother mix up the batter. It’s the first time she’s helped make something with us. I’m officially Cooking with My KIDS! Excuse me while I go cry. Now for the recipe…

Double Strawberry Jam Muffins
Adapted from this Prudent Baby [2]recipe.

Prep Time: 10 mins  Cooking Time: 15 to 20 mins

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 strawberry yogurt
strawberry jelly or jam

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 muffin tin and fill each cup 1/2 way. Make a little divot with your finger and scoop jam in (1 1/2 teaspoons). Cover jam with more batter and then smooth out with your finger.  Bake 15 to 20 minutes or until toothpick comes out clean. Let cool and then use a butter knife to loosen and lift out muffins. Makes makes regular sized muffins.

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URL to article: https://cookingwithmykid.com/breakfast/double-strawberry-jam-muffins/

URLs in this post:

[1] Mini Peak-a-Boo Jam Muffins : https://cookingwithmykid.com/recipes/peekaboo-jam-muffins/

[2] Prudent Baby : http://www.prudentbaby.com/2009/11/ricks-rich-jam-muffins.html

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