Peekaboo Jam Muffins

by Rebecca Oct 20th, 2010 // Breakfast, Recipes

Peekaboo Jam Muffins

Peekaboo Jam Muffins

When I was in college I spent a semester studying abroad in London. I always say I chose London because I had a mastery of the language. It certainly wasn’t for the food save for two things: High Tea and Curry. I gained an appreciation for high tea at The General Trading Company (The GTC) where I enjoyed more than my fair share of scones with clotted cream and jam.

Peekaboo Jam Muffins

Recently I saw a post featuring Jam Muffins on the Prudent Baby website and was reminded of how much I enjoyed my frequent trips to The GTC and immediately wanted to make those muffins!

Peekaboo Jam Muffins

I told my kid the story of visiting the GTC and explained that we’d be making muffins with jam hidden inside them. Oh how he delighted in the idea and then the actual hiding of the jam. We used two different kinds of jam to keep tasters guessing!

Peekaboo Jam Muffins

We reinvented the recipe by adding yogurt to provide more depth of flavor, changing out one cup of white for whole wheat flour to make them slightly more healthy and decreased the sugar content because I didn’t think it was needed with all that jam. I’m on my 5th muffin already. Somebody save me! Now for the recipe…

Peekaboo Jam Muffins
Adapted from this Prudent Baby recipe.

Prep Time: 10 mins  Cooking Time: 8 to 10 mins

Ingredients:
1 cup all purpose flour
1 cup whole wheat pastry flour (standard whole wheat flour will work too)
1/3 cup sugar
1 tablespoon baking powder
pinch of salt
2 eggs
1/2 cup vegetable oil
1/2 cup plain non fat or lowfat yogurt
Any jelly or jam (we used strawberry and apricot)

Preheat oven to 400 degrees. Combine dry ingredients and whisk together. Combine yogurt, oil and eggs in a measuring cup and beat together with a fork.  Pour the liquid into the dry ingredients and mix until just combined. Grease a mini muffin tin and fill each cup 1/2 way. Make a little divot with your finger and scoop jam in (1/2 to 1 teaspoon). Cover jam with more batter and then smooth out with your finger.  Bake 8 to 10 minutes or until toothpick comes out clean. Let cool and then use a butter knife to loosen and lift out muffins. Makes 24 mini muffins.

If you don’t have a mini muffin tin the recipe makes 8 to 10 regular sized muffins and you’ll need to cook them for 15 to 20 minutes instead.

Peekaboo Jam Muffins

peek-a-boo-muffins

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15 Comments on “Peekaboo Jam Muffins”

  1. 1.) Ailene C.
    October 21st, 2010

    This looks great! I'm totally making these this weekend with my daughter. Question: we don't have mini tins. How would you modify for regular sized muffins? Thanks! and P.S. happy to have found your blog through thekitchin!

  2. 2.) CookingWithMyKid
    October 21st, 2010

    So glad you found us. If you don’t have a mini muffin tin the recipe makes 8 to 10 regular sized muffins and you’ll need to cook them for 15 to 20 minutes instead.

  3. 3.) andernub
    October 21st, 2010

    I'm making these today!

  4. 4.) STLSara
    October 21st, 2010

    These look amazing! I love that I usually already have most of the ingredients in your recipes. One thing I don't have, however, is pastry flour. Is it absolutely necessary, or can I just use 2 cups of all purpose flour instead?

    P.S. Ailene, I'm glad you asked that question…I'm in the same boat with only regular-sized muffin tins.

  5. 5.) CookingWithMyKid
    October 21st, 2010

    Regular flour will totally work.

  6. 6.) Jill
    October 21st, 2010

    Prudent kitchen advice ~ when baking a cake, wrap a wet towel around the outside of the pan for the entire time it is in the oven. This will help the edges and the middle cook evenly and make for a perfect flat cake top!

  7. 7.) Jill
    October 21st, 2010

    Great recipe- I'm always looking for a healthier way to make baked goods. I had no idea that yogurt could be used in muffins. Any idea what would happen if you used Greek yogurt instead?

  8. 8.) danielle
    October 21st, 2010

    We make these all the time the same way you do. We use yogurt and and we half and half the flour as well. The kids love them!!

  9. 9.) Karen
    October 21st, 2010

    Kitchen tip: to keep brown sugar moist, keep in tight container with a whole lemon.

  10. 10.) STLSara
    October 22nd, 2010

    Great! Thanks for your reply.

  11. 11.) HP
    October 22nd, 2010

    Those look so yummy. I want to eat one right now!

  12. 12.) Lauren
    November 2nd, 2010

    These are amazing! I have made them twice already, once with blackberry jam and once with apple butter! Thank you for sharing. I have also posted about these fabulous muffins on my blog: http://livingthelivewire.blogspot.com/2010/11/pee…

  13. 13.) amomwithalessonplan
    November 14th, 2010

    YUM YUM! We had these for breakfast and they were a hit. (no surprise) Thank you for the printer friendly button!!! I spent an hour last week cutting and pasting all of our fave recipes so I could add them to my cook book.

  14. [...] you remember those Mini Peak-a-Boo Jam Muffins we made a while back? They tasted like English scones with jam baked in the center. A-mazing. We [...]

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