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.
Wishing you a wonderful week!
Source: http://foodjetaimee.blogspot.com/2011/09/muffin-monday-hunt-for-jam.html
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