Whole Wheat Summer Fruit Muffins

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Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 12 muffins
Freezing: excellent

Ingredients

  • ⅔ cup (150mL) orange juice
  • 2 tsp (10mL) orange zest
  • 2 eggs
  • ⅓ cup (75mL) butter, melted
  • ⅓ cup (75mL) sugar
  • 2 tsp (10mL) vanilla extract
  • 1 ¾ cups (425mL) Robin Hood® All Purpose Whole Wheat Flour
  • 2 tbsp (30mL) ground flax seeds
  • 1 tbsp (15mL) whole flax seeds
  • 2 tsp (10mL) baking powder
  • ¾ tsp (4mL) salt
  • ½ cup (125mL) Smucker’s® Double Fruit® Raspberry Fruit Spread

Directions

  1. Preheat oven to 400°F (205°C). Line muffin pan with paper liners. Combine first 6 ingredients in large bowl. Mix in remaining dry ingredients. Swirl in jam. Spoon into prepared muffin pans and bake 17-20 minutes or until top springs back.