Jamming Jam Muffins
a recipe that serves 6, by
Ingredients:
1 cup all purpose flour
1/2 cup Splenda or the equivalent of a sweetener of 1/2 cup white sugar
1 1/4 teaspoon baking powder
1/8 teaspoon of salt
1/2 cup of 2% milk
1 egg beaten (do not use egg substitute)
2 tablespoons & 2 teaspoons of canola oil
1/2 teaspoon of your favorite jam or preserves for each muffin (raspberry, apricot, blueberry, strawberry, plum or cherry, sugar free or low sugar favorites work well here)
*muffin topping
Directions:
1- Preheat oven 375 degrees. Paper line 6 muffin cups.
2- In medium bowl combine: flour, sugar, baking powder & salt and mix well. In small bowl mix well milk, oil & egg.
3- Add sm. bowl to med. bowl of dry ingredients and mix with a whisk until dry ingredients are moistened and batter is “lumpyish”.
4- Fill cups 2/3, put jam on each and push jam into the middle of the muffin let batter go on top of the muffin. Top with light sprinkling of muffin topping.)
5- Bake 30-35 minutes and cool for at least 10 minutes before serving.
Notes:
*Muffing Topping: (3 parts splenda white with 2 parts splenda light brown sugar) if using tablespoons there should be enough mix for at least 2 to 3 six muffin trays.