It's Sunday. Sunday is a day for strolls, and muffins.
I admit that after last weekends 5-mile jaunt, I was ready for it again. However, Mother Nature was not quite ready for me. After a week of 70+ degree temperatures in New England, March became March. It's cold, rainy, and barely hitting 50 degrees today. Therefore my "Sunday Stroll" this week included a walk to and from my mom's car, to Ten Center Street, in Newburyport, Ma., and what you see below.
I love a Bloody Mary on a Sunday.
On cold, early spring days like this one, you need a hug. A warm, hearty, toast-your-belly, type of fare that delivers on the comfort you're craving. These muffins are just that. They're substantial with the sweet surprise of jam in the middle.
This particular Sunday, they're filled with Strawberry Jam. I made it early last summer. It was my first real foray into canning. I'm telling you, on a raw March day, the taste of a June strawberry is absolutely divine. It tides me over until I'm back out strawberry picking again.
Whole Wheat Jam Muffins
Makes: 12 muffins
You can fill them with whatever kind of jam you have on hand. The whole wheat gives them a nutty flavor, which by all means, if it's not your thing, feel free to use regular old all-purpose.
- 2 cups whole wheat flour (I weigh, it's 8.5 ounces)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 2 eggs, slightly beaten
- 1/4 cup canola oil (I've also used olive oil in a pinch)
- 1/8 cup honey
- 1/2 cup buttermilk
- 1/4 cup milk
- 4 oz. jar of strawberry jam
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- Preheat oven to 400 degrees.
- In one bowl combine whole wheat flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- In another bowl, lightly beat the two eggs, and add canola oil, honey, buttermilk and milk and whisk to combine.
- Add wet ingredients to dry ingredients and stir until the mixture resembles a thicker batter.
- Grease a muffin pan (normal sized) and fill each tin up a little less than halfway.
- Grab your jam and put a dollop of it on the batter in each tin.
- Divide the rest of the batter between the 12 tins, covering the jam.
- Pop into your preheated oven for 10 minutes.
- While they're in the oven, combine sugar and brown sugar in a little bowl and whisk to combine. After 10 minutes of baking, sprinkle the muffins with the sugar mixture.
- Bake for another 5 minutes or until a toothpick inserted in the center of each comes out clean.
- Take out of the oven, allow to cool in the pan on wire rack for 5-10 minutes.
- After that time, pop out of the pan and serve warm with butter and extra jam.