Raspberry Jam Muffins
- Ready In:
- 25mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12-14
ingredients
- 236.59 ml margarine, melted (Imperial is better for baking)
- 177.44 ml sugar
- 59.14 ml brown sugar
- 236.59 ml milk
- 473.18 ml flour
- 22.18 ml baking powder
- 2.46 ml salt
- 118.29 ml raspberry jam
-
OPTIONAL
- chocolate chips
- toasted coconut
- 4.92 ml cinnamon
- 78.78 ml sugar
directions
- Heat the oven to 375 degrees Fahrenheit.
- Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
- Place muffincups in a twelve cup muffin tin.
- Fill each muffin cup half-way.
- Place a half tablespoon of jam in the center each.
- Add remaining batter to fill each cup nearly full.
- Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
- Bake for 15 minutes and start checking for doneness.
- Mix cinnamon and sugar together.
- When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.
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