2 Reviews

These muffins were pretty good. I baked them for about 20 minutes in a 400F oven, and used sugar-free wild berry jam which was very good. The only complaint is that the batter was quite thick, which meant that instead of flowing nicely around the jam filling when I was filling the muffin tins, the batter sort of squished the jam down and out (you can see in my pictures that the jam bled out, which looks beautiful!). Also, the parts of the muffin without jam are quite dry, while the jam seemed to have seeped into the batter elsewhere. Although they tasted ok and looked nice on the outside, I was hoping to have a nice jam-center when you cut or bite into them, so that's why the 4 star rating.

0 people found this helpful. Was it helpful to you? [Yes] [No]
CoCaShe October 29, 2009

Delicious. They were in the oven for 25 minutes. Maybe too much. 20 minutes would have been better. I used only all purpose flour. I used blueberry jam. Thanks Redsie. Made for newest zaar tag.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Boomette December 10, 2007
Jam-Filled Almond Muffins