Whole Wheat Summer Fruit Muffins
17
Rating(s):

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
- 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.