Serves 6
25 min
Strawberry Jam Muffins
Recipe GLPRe573a1ad5595e8
Light and tender breakfast muffins featuring golden flaxmeal and a delightful swirl of strawberry jam throughout. These are baked until golden and topped with a whisper of powdered sugar for a simple, elegant finish. Perfect for weekend brunch or a quick morning treat.
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Ingredients
3/4 cup all-purpose flour
3 tablespoons golden flaxmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup whole milk
1 large egg, beaten
2 tablespoons vegetable oil
1/2 cup strawberry jam, thick variety preferred
2 tablespoons powdered sugar for garnish
Directions
Preheat your oven to 350°F. Lightly grease a 6-cup muffin tin or line with paper muffin cups.
In a medium bowl, whisk together the flour, golden flaxmeal, granulated sugar, baking powder, and salt until well combined.
In another bowl, combine the milk, beaten egg, and vegetable oil. Stir until blended.
Pour the wet ingredients into the dry ingredients and fold together gently until just combined—do not overmix. The batter should be slightly lumpy.
Divide a little over 1/4 cup of the strawberry jam into the batter and fold it in gently 3-4 times around the bowl, leaving visible jam swirls. Reserve the remaining jam for topping.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Spoon or swirl a small amount of the reserved strawberry jam on top of each muffin for decoration and extra sweetness.
Bake for 15 minutes, or until the muffin tops are golden brown and spring back when lightly pressed with your finger.
Remove from the oven and let cool in the pan for 2-3 minutes. Dust the warm muffins lightly with powdered sugar and serve.
