Recipes > Bread > Quick Bread > Muffins > Easy Jam Muffins

Easy Jam Muffins

Easy Jam Muffins Recipe

Description

Jam-topped muffins. These are great for breakfast!

Ingredients

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup vegetable oil
  • 1 egg
  • 2 tablespoons any flavor fruit jam
  • ¼ cup chopped walnuts

Instructions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
  4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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Nutritional Information

Easy Jam Muffins

Servings Per Recipe: 12
Calories: 201.4
% Daily Value *
protein: 7 %
carbohydrates: 9 %
exchange other carbs:
dietary fiber: 3 %
sugars:
fat: 13 %
saturated fat: 7 %
cholesterol: 6 %
vitamin a iu: 1 %
niacin equivalents: 15 %
vitamin b6: 2 %
vitamin c: 1 %
folate: 11 %
calcium: 9 %
iron: 7 %
magnesium: 4 %
potassium: 2 %
sodium: 9 %
thiamin: 18 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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