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Triple Berry Jam Muffins
Jam is definitely the star of these muffins, adding colour, flavour, texture and sweetness, allowing the rest of the recipe to be quite simple. I used Nancy Abra's From My Garden Triple Berry Spread with strawberries, raspberries and blueberries.
The only special addition is bran, which I always add to muffins. To my way of thinking, a muffin needs to be distinct from a cupcake; adding bran means these muffins don’t just taste good, but they work for you, too (ahem).
Servings 18 medium-large muffins
Ingredients
- 1-3/4 cups all-purpose flour
- 1/4 cup wheat bran
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 cup canola oil
- 1/4 cup honey
- 1 cup milk (I use 2%)
- 1 extra-large egg
- 1 cup From My Garden Triple Berry Spread (1 250-mL jar)
How To Make This Recipe
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Pre-heat the oven to 400°F. Place 18 large paper liners in two muffin trays.
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Combine the flour, bran, baking soda and baking powder in a small bowl, stir together and set aside.
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Put the oil, honey, milk and egg in a large mixing bowl and whisk together until well incorporated. Stir in the jam.
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Add the flour mixture to the wet ingredients and stir just until combined.
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Evenly distribute the batter among the 18 lined muffin cups until 2/3 to 3/4 full. Bake in the pre-heated 400°F oven for 20 to 25 minutes, or until they’re risen, browned and a tester comes out clean. The tops may crack a little, but that just allows the beautiful jam to show through.
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Cool the muffins in the tins on baking racks for about 5 minutes, then remove the muffins to continue cooling on the racks. Eat warm or at room temperature.