Little miss loves to have muffins for breakfast. Seriously, most mornings, when I ask "what would you like for breakfast?" the answer is "muffins."
Then we have to have the discussion of how hungry everyone really is... because if the answer is "REALLY hungry," then cereal or toast or something else a little more instant-gratification is what is called for. But if it's one of those mornings where the appetites have a little more patience, then out come the flour and bowls!
This morning we tried a new muffin recipe I've been wanting to try for a while, simply called "Jam Muffins."
These muffins come together very easily and are a guilt-free breakfast treat.
Little miss did a lot of the work, too, making these even better.
Dry ingredients were whisked.
Wet ingredients were mixed in.
Then jam (strawberry, of course!) was gently and briefly folded into the batter.
The best part is that this recipe makes exactly the right amount of batter to make twelve muffins. No overflowing muffin cups, no extra batter to worry about - twelve perfectly filled, beautifully jam-marbled muffins ready to go into the oven.
And 20 short minutes later, breakfast was ready.
Little miss greatly enjoyed hers.
As did little man.
These were definitely a hit. I will definitely be making them again, and have a few ideas for some tweaks I want to make to the recipe to make them a little more fun, flavorful, and possibly make them even healthier!!
But if you are looking for a pretty quick, pretty easy breakfast muffin, definitely give these a try.
(from Serious Eats)
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 tablespoon vanilla
1/4 cup honey (I used agave nectar today)
1/2 cup jam
Preheat the oven to 375 degrees and spray 12 standard-sized muffin tins with baking spray (or line them with paper liners). Whisk together the flours, baking powder, and salt in a medium bowl.
In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey (agave nectar) (I actually combined all the wet ingredients right in my 2-cup liquid measuring cup - one less bowl to wash!). Whisk to combine, making sure the honey (agave nectar) is fully dissolved.
Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy. Add the jam, and gently fold the mixture a few times to distribute it, but leave the mixture streaky.
Portion the mixture evenly into the muffin tins.
Bake about 20 minutes, until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean.
Remove the muffins from the pan and cool completely on a rack.