Jam Swirl Muffins

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Prep Time: 10 minutes
Baking Time: 25 minutes
Yield: 10 muffins
Freezing: excellent


  • 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


  1. Preheat oven to 375ºF (190ºF). Grease 10 cups of a 12-cup muffin pan or line with paper liners.
  2. Combine wet ingredients (excluding jam) in medium-sized bowl. Add flour blend, sugar, baking powder, cinnamon and salt. Stir just until combined.
  3. Add strawberry jam, mixing lightly. Divide evenly among the 10 prepared muffin cups, pouring water into the 2 unused cups.
  4. Bake in centre of preheated oven for 20 to 25 minutes or until golden and top springs back when lightly pressed. Cool in pan.


  1. 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.
  2. Pouring water into unused muffin cups will prevent the cups from burning and the pan from warping.