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Friday, November 20, 2009

Rick's Rich Jam Muffins


These are my husband's favorite breakfast treat, the recipe is from his mom.  All of the ingredients are staples and they are so easy to make on a whim! I just whipped up a batch for playgroup and everyone raved, even the kiddos!

Recipe after the jump.





Ingredients:
2 cups flour
.5 cup sugar
1 Tbl baking powder
.5 tsp salt
2 eggs beaten
.5 cup veg oil
.5 cup milk
Any jelly or jam. - I've even used Lemon Curd (amazing) and I'm considering trying Hot Pepper Jelly for a savory version.

Preheat oven to 400 degrees

Combine dry ingredients and mix.
Combine liquid ingredients and mix.
Add liquid to dry and mix until all dry ingredients are moist.
Fill 8 cups of a muffin tin 1/2 full.
Add a tsp of your favorite Jelly or Jam to center of each.
cover jam with more batter
If you have left over batter, make a few more!

bake 15-20 minutes or until tops are golden brown.

Let cool for 10-15 minutes.
Work a knife around the edge of each muffin to loosen from cup and gently lift out each muffin.

Throw them in a napkin-lined basket and look like a domestic goddess.

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13 Comments:

Blogger Jaime said...

i ate a stale piece of bread for breakfast. jealous.

November 20, 2009 at 11:25 AM  
Blogger EliseB said...

I don't think Mom has made these since we were little. Yum.

November 20, 2009 at 12:46 PM  
Blogger Priscila said...

that seriously looks so good. Im going to try it!!!

check me out also if you have a minute:
littlemissheirlooms.blogspot.com :)

November 20, 2009 at 1:06 PM  
Anonymous Nancy Saccoccio said...

Is it OK to use muffin papers?

November 20, 2009 at 5:17 PM  
Blogger Jacinda said...

If you had to use papers it would probably be fine although the browned edge is so yummy.

November 20, 2009 at 9:09 PM  
Blogger Jaime said...

just made these, amazing. new breakfast fixture in the curtis household

November 28, 2009 at 10:45 AM  
Blogger Jacinda said...

Tell me you made them with your homemade tan-vanilla jam and I will die of jealousy. Yum.

November 28, 2009 at 12:53 PM  
Anonymous kristen said...

was up breastfeeding my newborn when i came across your blog and this recipe - haven't made much since the kid arrived but these sounded too good (and simple) not to try! am just now sitting down again to feed the babe after having made and consumed the amazing muffins with wonderful strawberry apricot i found at a little grocery here in zurich ... thank you for helping me feel like i can still make a lovely brunch even though i have not showered in days and don't dare look in the mirror!

January 3, 2010 at 4:30 AM  
Blogger EG said...

5 CUPS of sugar/ oil/ milk and they make 8 muffins?! Are you sure?

March 14, 2010 at 10:56 AM  
Blogger EG said...

Okay, if this recipe makes 8 muffins than they're over 2000 calories per each. That can't be right - can you help out 'cause now I'm obsessed with them! :) ellengraf (at) gmail (dot) com

March 14, 2010 at 11:02 AM  
Blogger Jaime said...

Ellen...it's .5 Which means the same as 1/2 cup...

March 14, 2010 at 12:42 PM  
Blogger Candy said...

Are these still good the next morning? I made a few batches for my husband to take to work tomorrow morning, but am now wondering if they will be alright? He leaves way too early for me to get up in the morning to make them! :) Thanks!

March 18, 2010 at 12:22 PM  
Blogger Jacinda said...

Hi Candy- I think they will be fine, I always eat them the next day! After they cool, pack them up in an airtight container. I usually use a big ziplock but some wax paper in a tin would make a prettier presentation. Lucky co-workers!

March 18, 2010 at 12:48 PM  

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