Jam muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted all-purpose flour |
| 3 | tablespoons | Sugar |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | cup | Unsalted margarine |
| 1 | cup | Buttermilk |
| 1 | large | Egg; lightly beaten |
| ¼ | cup | Strawberry or raspberry jam. |
Directions
This recipe has only 3 tablespoons of sugar! From Reader's Digest, Great Recipes for Good Health --
For variety, fill muffins with a small piece of cheese, a prune, or ½ tsp chopped raisins instead of the jam.
Preheat oven to 375 F. Using one large or two small muffin pans, lightly coat 12 2½-inch cups with non-stick cooking spray or use paper liners and no spray.
In a large bowl, mix flour, sugar, baking soda and salt.
Melt margarine in small saucepan over moderate heat. Combine in a small bowl with buttermilk, then beat in the egg with a fork. Add the mixture to the dry ingredients, stirring only enough to moisten.
Spoon half the batter evenly into the muffin cups. With the back of a spoon, make a shallow indentation in the batter in each muffin cup, then spoon 1 tsp jam into each one. Top with the remaining batter, spreading to cover the filling.
Bake 20-25 minutes or until golden brown. Serve warm.
Makes 12 muffins. 149 calories, 5 g fat. Only 12 calories added sugar.
TNT shared with love to Amanda Lawrence. Sherilyn Schamber August 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 31, 1997