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:
covered percent of daily need
