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.
There's been jam in a few of my muffins to date, and considering I was out of my mother's coveted strawberry freezer jam, I tried to think of something different that I could use this time around. I went to my favourite bakery in town, Julien's, but they were short on flavours of their housemade jam. I then had the heartbreaking thought that, were I to make these muffins next week, I could have added some of my very own homemade jam to them. (I'm dying to try this recipe from Karen's blog, Lavender and Lovage, when my mother and I get together for a canning date next week. Not only does this jam have the cutest name, it has all of my favourite fall ingredients in it!)
I then had a flashback to the French jams I used to enjoy while living in Germany - and for a very short time in France - and tried to track them down in Halifax. I'm not sure how these jams measure up to the French, but as far as store-bought preserves go, I adore them. In the end, I was successful in finding St. Dalfour's Natural Fig Royale Jam (the organic aisle at Superstore), but unsuccessful in finding Bonne Maman's Apricot Preserves. Must keep hunting: I found Bonne Maman in South Korea, so it has to be here somewhere.
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.
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
1 teaspoon grated lemon peel
1/2 cup jam (of your choice)
Preheat the oven to 400F.
In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.
Make sure you head on over to Baker Street to see what all the other bakers did with this jam-filled muffin! I'm more in awe of everyone's creativity and ingenuity with every week, no matter how simple the recipe. Also, Anuradha has put together a Muffin 101 guide that is an excellent read! Whether you're a beginner muffin-maker or an aficionado, head on over to read all sorts of interesting facts and great tips in muffin-making.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.