Jelly Swirled Muffins
- xxoliviarussellxx
- Jun 29, 2013
- 2 min read
Happy Saturday!!!
Did you guys enjoy the photos from my photo shoot this past Sunday? If you haven't already seen them, click the photography tab at the top and go to the Lolita Photoshoot page!
Go! Go! Go!
(After you read this recipe!)
Today I'm sharing a new recipe that I just finished making.
It's Jelly Swirled Muffins.
Muffins are already awesome and you probably eat them with jam or jelly. So why not combine them? Literally, combine them!
And that's what I did!
While it would be better with jam, the jelly was cheaper (and had I went with jam, I would've bought Strawberry).
BBBBBBBUUUUUUUUTTTT!!!!!!!!
Since I used jelly, this is the spongiest, softest, melts-in-your-mouth breakfast muffin you will ever taste!
Just know that if you use jelly, it won't have a marbled effect.
JELLY SWIRLED MUFFINS
Ingredients
2/3 cup (133g) white sugar 2 cups (280g) all purpose flour 2 teaspoons baking powder ¼ teaspoon baking soda ¾ cup plain yogurt or sour cream (I used sour cream) 2 large eggs 2 teaspoons vanilla extract ½ cup applesauce natural 2/3 cup jelly or jam of your choice (I used apple jelly) Directions
Preheat the oven to 200°C/400°F; spray or line 12 regular size muffin pans.
In a large bowl, sift the flour, baking powder, baking soda, sugar and mix. In a small bowl whisk together the sour cream, eggs, vanilla and melted butter until well blended. Pour the liquid ingredients over the dry ingredients and whisk lightly with a fork – do not overmix the batter, otherwise you’ll end up with tough muffins. Add the jelly or jam and whisk lightly, to keep the marbled effect. Divide the batter evenly among the prepared pans.
Bake for 18-20 minutes or until the tops are golden and a skewer inserted in the center of the muffins comes out clean. Transfer to a wire rack, cool 5 minutes, then carefully unmold. Let cool completely on the wire rack. Makes 12
Serve with tea, milk or your favourite morning beverage!
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