Strawberry Jam Muffins

Need a dairy free and lacto ovo vegetarian side dish? Strawberry Jam Muffins could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains about 3g of protein, 7g of fat, and a total of 222 calories. For 46 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of baking powder, flour, flaxmeal, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 58 people have tried and liked this recipe. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Pinch of Yum. Overall, this recipe earns a not so awesome spoonacular score of 25%. Try Double Strawberry Jam Muffins, Hazelnut Muffins With Strawberry Jam, and Low-Sugar Strawberry Freezer Jam + Tips & Tricks to Setting Jam for similar recipes.

Servings: 6

 

Ingredients:

1 teaspoon baking powder

1 egg, beaten

3 tablespoons golden flaxmeal

¾ cup flour

2 tablespoons oil

¼ teaspoon salt

½ cup strawberry jam

2 tablespoons sugar

Equipment:

oven

muffin tray

bowl

Cooking instruction summary:

Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over ¼ cup for the mixing and then reserved the rest for swirling in the tops of the muffins.Fill your muffin tins about ¾ of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.

 

Step by step:


1. Preheat the oven to 350 degrees.

2. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.

3. Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over ¼ cup for the mixing and then reserved the rest for swirling in the tops of the muffins.Fill your muffin tins about ¾ of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design.

4. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.


Nutrition Information:

Quickview
222k Calories
3g Protein
7g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
222k
11%

Fat
7g
11%

  Saturated Fat
0.73g
5%

Carbohydrates
36g
12%

  Sugar
17g
20%

Cholesterol
27mg
9%

Sodium
118mg
5%

Get Enough Of These
Protein
3g
7%

Selenium
9µg
13%

Vitamin B1
0.19mg
13%

Manganese
0.21mg
11%

Phosphorus
105mg
11%

Folate
38µg
10%

Vitamin B2
0.14mg
8%

Iron
1mg
7%

Fiber
1g
7%

Vitamin E
0.95mg
6%

Vitamin B3
1mg
5%

Calcium
50mg
5%

Copper
0.1mg
5%

Magnesium
19mg
5%

Potassium
144mg
4%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

Zinc
0.38mg
3%

Vitamin B5
0.22mg
2%

Vitamin B6
0.04mg
2%

Vitamin B12
0.07µg
1%

covered percent of daily need
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