I made these muffins with some fantastic jam that my friend Sara and I canned last summer. I find it a little sweet for sandwiches, but it's perfect for baking in a recipe like this one. It combines strawberries, raspberries, and a little chocolate liqueur for a truly decadent treat. I think it would also be fantastic on some fancy scones, as a filling for cake, or in homemade danishes.
Jam and Honey Muffins (adapted from Serious Eats)
Makes 10-12 muffins
4-1/2 ounces (3/4 cup) all purpose flour
4-1/2 ounces (3/4 cup) white whole wheat flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk (I used 1%)
1/4 cup canola oil
1 tsp vanilla extract
1/4 cup good-quality honey
1/2 cup sweet jam, such as Sundae in a Jar, recipe below
1. Preheat the oven to 375 degrees and spray a 12-cup muffin tin with oil.
2. Whisk together the flours, baking powder and salt.
3. In a separate container, whisk together the milk, oil, vanilla, egg, and honey, making sure that the honey is completely dissolved.
4. Using a rubber spatula, quickly fold the wet ingredients into the dry until just combined (don't overmix!)
5. Add the jam to the batter and barely fold in so that there are still streaks of jam through the batter.
6. Divide the batter among the muffin tins (you may get 10 or 12 muffins - play it by ear). Bake until nicely browned and a tester comes out clean, about 20 minutes. Run a knife around each muffin while they are still warm to make sure they don't stick (the jam will get stickier as it cools).
Sundae in a Jar (from the Ball Complete Book of Home Preserving)
Makes 6-7 half pint jars
2-1/2 cups crushed strawberries
1-1/3 cups crushed raspberries
6 cups granulated sugar
1 pouch liquid pectin (such as Certo)
1/3 cup chocolate liqueur
1. Combine the berries and sugar in a heavy-bottomed saucepan and bring to a boil, stirring often. When the berries come to a full rolling boil, boil 1 minute, stirring constantly and vigorously. Remove from heat.
2. Immediately mix in the pectin and liqueur. Stir slowly for 3 minutes and skim off any foam that forms.
3. Ladle jam into jars, leaving 1/2-inch of headspace. Screw on lids, and then store in the fridge or freezer, or process in a boiling water bath for five minutes for longer storage.
I love this photo - the muffin looks like a rocket about to take off!