Muffin Monday the Hunt for Jam

Life is finally calming down again after a very busy start to September. I was crushed to have missed last week’s Granola Muffin, which got rave reviews from the Muffin Monday bakers, so I’m very happy to be back on the muffin-making horse this

week with this simple, Jam-Filled Muffin.
With the addition of lemon zest, these are the sweetest little breakfast muffins. Watch the timing on these, however: with only 18 minutes gone on the clock, they were golden brown and nearly overdone. A minute or two less and they might have been more moist. A friend mentioned that it could be due to the fact that I used organic cane sugar, which has a tendency to absorb moisture more quickly than regular sugar. This being the first time I’ve used cane sugar, it sounded like a valid theory to me! I then sprinkled them with a bit of icing sugar when they’d cooled a bit, because, well, that’s just how I roll.
Jam-Filled Muffins
Adapted from
All Recipes

13/4 cups Flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/3 cup butter or margarine, melted
2 eggs
1 teaspoon grated lemon peel
1/2 cup jam (of your choice)

Preheat the oven to 400F.

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.

Wishing you a wonderful week!


Sun’s out at the Foggy Goggle

You had me at Romper