Jam Filled Muffins

    (42)
    30 minutes

    Sometimes I call these 'surprise muffins' because of the jam in the centre. Experiment with different flavours!


    40 people made this

    Ingredients
    Serves: 12 

    • 1 1/3 cups (160g) wholemeal flour
    • 1/3 cup wheatgerm
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1/2 cup brown sugar
    • 1/3 cup butter, melted
    • 1 egg
    • 1 cup (250ml) buttermilk
    • 1/4 cup any flavour fruit jam

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 220 degrees C. Grease muffin cups or line with paper patty cups.
    2. Stir together flour, wheatgerm, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the centre of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
    3. Bake in preheated oven for 15 to 20 minutes.

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    Reviews and Ratings
    Global Ratings:
    (42)

    Reviews in English (40)

    by
    16

    A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-)  -  05 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    13

    After reading reviews I learned three things: 1- use liners 2- 350 degrees for 20 min 3- add 1/2 tsp cinn and vanilla. VERY good! I had no spilling and the muffins were moist and flavorful. I win!  -  16 May 2012  (Review from Allrecipes USA and Canada)

    by
    12

    Batter portion was a little bland. Next time I will add cinnamon and Vanilla.  -  19 Oct 2008  (Review from Allrecipes USA and Canada)

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