Plum Jam Muffins
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
whole-wheat flour
|
|
| 2 | tablespoons |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | each |
eggs
large, beaten |
|
| ¾ | cup |
milk, skim
|
|
| ⅓ | cup |
vegetable oil
|
|
| ¼ | cup |
plum jam
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
whole-wheat flour
|
|
| 3E+1 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 1 | each |
eggs
large, beaten |
|
| 177 | ml |
milk, skim
|
|
| 79 | ml |
vegetable oil
|
|
| 59 | ml |
plum jam
|
* |
Directions
Combine the flour, sugar, baking powder and salt in a large bowl.
Make a well in the center of the mixture.
Combine the egg, milk and oil, then add the mixture to the dry ingredients.
Stir until just moistened and no flour streaks remain.
Spoon into muffin tins, that have been coated with a non-stick spray, filling each cup ⅔ full.
Spoon 1 teaspoon of the plum jam into the center of each filled muffin cup.
Bake at 375℉ (190℃) Fahrenheit for 20 minutes or until golden brown.
Serve warm.
