Jam Swirl Muffins
0
Rating(s):
Prep Time:
10 minutes
Baking Time:
25 minutes
Yield:
10 muffins
Freezing:
excellent
Ingredients
- 1/3 cup (75 mL) canola oil
- 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 1 egg
- 3/4 cup (175 mL) unsweetened applesauce
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 2/3 cup (150 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 1/3 cup (75 mL) Smucker’s® Pure Strawberry Jam
Directions
- Preheat oven to 375ºF (190ºF). Grease 10 cups of a 12-cup muffin pan or line with paper liners.
- Combine wet ingredients (excluding jam) in medium-sized bowl. Add flour blend, sugar, baking powder, cinnamon and salt. Stir just until combined.
- Add strawberry jam, mixing lightly. Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
- Bake in centre of preheated oven for 20 to 25 minutes or until golden and top springs back when lightly pressed. Cool in pan.
Tips
- Stirring a muffin batter too vigorously will create tough muffins with pointed, peaked tops. Only stir the batter until all the dry ingredients are moistened.
- Pouring water into unused muffin cups will prevent the cups from burning and the pan from warping.