The best part about these muffins is how versatile the recipe is. You can change the flavor by using whatever yogurt you have in the refrigerator, along with whatever jam you have on hand. This time I chose strawberry yogurt and a mixed berry jam but you could do peach yogurt with peach preserves or lemon yogurt with orange marmalade or, or, or … whatever combination takes your fancy.
I have to warn you that if you are the type of person who loves to eat muffin batter, despite the danger of raw eggs, do not tempt yourself by tasting this one. You will end up eating the whole bowl and not baking any muffins. And that would be a shame.
Ingredients
2 cups or 250g flour
1/2 cup or 100g light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/2 cup or 120g sweetened yogurt with fruit
1/2 cup or 120ml milk
1/4 cup or 60ml jam of your choice
1/2 cup or 115g butter, melted and cooled
Topping: 2 tablespoons jam, warmed, to brush on baked muffins. Optional.
Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups.
Combine your flour, baking powder, baking soda, salt, and brown sugar in a large mixing bowl.
In another smaller bowl, whisk together your milk, yogurt, egg, vanilla, jam and melted butter.
Pour your egg/milk mixture into your dry ingredients and stir until just mixed.
Divide the muffin batter between the muffin cups.
Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.
Remove the muffins from the oven and allow to cool for a few minutes. Remove the muffins and cool completely on a wire rack.
As always, let your helper aid you with the washing up.
Once the muffins are cooled, warm your extra jam briefly in the microwave and then brush it onto the muffins to glaze.
Enjoy!
I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again.
This is the perfect recipe for clearing out little leftover bits of jam, Paula! Any kind tastes wonderful.
ReplyDeleteG'day! Delectable tasty muffins to brighten my day today true!
ReplyDeleteThese will be on my future list to do!
Cheers! Joanne
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YUM!! I'm thinking strawberry jam and lemon yogurt - what a great recipe and versatile is right! You could really mix it up with these.
ReplyDeleteLemon and strawberry would be delicious, Kelli. There really is no limit to the possible combinations!
ReplyDeleteI hope you do make them, Joanne. Let me know how they turn out.
ReplyDeleteOh wow, these look like fantastic muffins! I love that you brushed jam over top to bump up the flavour levels to insane proportions. What's your dog's name? He/she is a fantastic kitchen helper ;)
ReplyDeleteHis name is Beso and he is a sweetheart, Nancy. I know some people will think it's odd, but I really missed his fuzzy face while I was away.
ReplyDeleteIt's not odd at all! When I was in Hawaii last month, I missed my puppy the entire time. My husband and I would constantly look at her photo to get our fix. I think it's totally normal!
ReplyDelete