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    You are in: Home / Recipes / Jam-Dandy Muffins Recipe
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    Jam-Dandy Muffins

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on May 06, 2009

      I used coconut milk instead of regular milk because my friend is lactose intolerant, then when I went to put the egg in I realized that I didn't have any so I used 2 Tbs. applesauce. The muffins turned out super mist and fluffy! Delicious!

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    • on May 25, 2008

      My son is allergic to yeast, apples, oatmeal and nuts. Add to that his dislike of raisins & other dried fruit and breakfast is a challenge! I'm always looking for breakfast ideas and these muffins were a hit. I substituted butter for the shortening, and a streusel topping for the nuts.

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    • on September 26, 2007

      These are good, but more of a buscuit or scone than a muffin. We liked them alot, but for a muffin, I think it needed to rise a bit more.

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    • on October 11, 2006

      Great muffins, I would have prefered them to rise a bit more, I also added in more sugar than stated, but the taste was great! thanks Redneck!...Kitten:)

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    • on July 13, 2006

      These are good. This recipe is from a Pillsbury cookbook "A treasury of Bakeoff favorites. It is a well-worn book in my collection. Any jam will do, I like apricot-pineapple jam myself but the low sugar jams do cut calories. If calories are not an issue, I have also used cherry pie filling too.

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    • on October 11, 2005

      My daughter made these last night. Proudly took them to school this morning (she's 10). They're lovely. We made them with apricot jam, which sort of melded into the muffin. Delicious.

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    Nutritional Facts for Jam-Dandy Muffins

    Serving Size: 1 (758 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 162.0
     
    Calories from Fat 61
    37%
    Total Fat 6.8 g
    10%
    Saturated Fat 1.9 g
    9%
    Cholesterol 19.7 mg
    6%
    Sodium 171.0 mg
    7%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 0.4 g
    1%
    Sugars 8.4 g
    33%
    Protein 2.8 g
    5%

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