Alright, back to baking! There is one heck of an explanation to the delay, but I’ll post that to the life section later. For now, on to the muffins!
I finally started dipping my toes into the whole canning experience this summer. I am a fan. A fan who didn’t realize just how long it can take to do a big, year long batch, but a fan none the less. I made an absolute ton of strawberry jam, so what better when to use it than in some fresh made muffins. I’m big on breakfasts that my kids can just pick up and eat. I find some days it’s just easier to get food into them so they can shove it in their mouths while driving their cars, or jumping into a ball pit.
The cleaning of the ball pit after letting them do this with breakfast, not a fun job. Bananas are the worst in there. Shudder.
First up, put the flour, baking powder, sugars, and salt into a big bowl.
Whisk them up.
Next up, mix together your milk, egg, and vegetable oil.
Pour the milk mixture into the dry mixture.
Mix it up, just with a wooden spoon. It’s gonna get lumpy, but don’t worry. This muffins are pretty dense and cakey, kind of like a coffee cake.
Now it’s time to add your jam. Don’t use up a jam you don’t like here, that’ll just give you muffins you won’t like either.
Add your jam.
Lightly stir it in. You want the batter to look as swirly as possible, not just pink.
I’m a fan of the mini muffins, so I filled up those trays first. A small cookie scoop does wonders with muffin batter too.
I got 24 mini muffins and 6 full size out of this, so I would assume 18 full size muffins if that’s the trays you use.
Straight out of the oven.
And ready to eat! The kids couldn’t get enough of these and kept coming back to snack on them all day. This makes my life so much easier!
Here’s your printable: