Prep 15 mins
Cook 12 mins
I have not tried these muffins. I'm posting this for safe keeping. I found this recipe in Family Fun Magazine.
- 59.14 ml seedless raspberry jam
- 354.88 ml all-purpose flour
- 118.29 ml whole wheat flour
- 118.29 ml sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml plain low-fat yogurt
- 59.14 ml vegetable oil
- 1 egg
- 4.92 ml vanilla extract
- confectioners' sugar
- Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
- In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
- Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
- Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.
I needed to find a fun muffin recipe for my DD's preschool Christmas party. I halved the recipe, only had vanilla Greek yogurt and strawberry jam on hand, so used those. She wanted to put sprinkles on them, and in the end had 8 regular size muffins that are sweet and light enough to be cupcakes, and very yummy! Thanks for sharing!