Jam Muffins

Name: Jam Muffins
Ingredients: 1/4 cup seedless raspberry jam; 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup plain low-fat yogurt; 1/4 cup vegetable oil; 1 egg; 1 teaspoon vanilla extract; confectioners' sugar

12 ingredients

4 steps

Ingredients

1/4 cup seedless raspberry jam
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup plain low-fat yogurt
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
confectioners' sugar

Directions

1

Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
2

In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
3

Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
4

Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.