#filled muffins

[royal-food]

Peanut Butter Filled Chocolate Muffins

[daily-deliciousness]

Lemon curd filled muffins

[royal-food]

Cream Cheese Filled Chocolate Chip Muffins

[royal-food]

Peanut Butter Filled Chocolate Muffins

[sweetlab]

Jam Filled Muffins

After the first lemon-fruit muffin I wanted more. Another thing I have lying around is leftover jams I bought for spoon-cookies this year, particularly some pomegranate jelly. I figured, why not look for a filled recipe? When I made this, I actually soured my milk slightly by squeezing some extra lemon juice into it and letting it settle, like in my buttermilk substitution. The muffins had a rich lemony taste, though I personally should have added more jam!

Ingredients:

1 3/4 cups flour

1/2 cup sugar

1/2 tsp salt

1 Tbsp baking powder

2 eggs

2/3 cup milk

1/3 cup butter or margarine, melted

1 tsp of lemon zest

1/2 cup jam (raspberry, strawberry, etc.)

Preheat oven to 400 degrees. Grease or line a 12 cup muffin pan.

In a large bowl combine flour, sugar, baking powder, and salt. Lightly beat eggs in a smaller bowl, then add milk, butter, and lemon zest. Pour wet mixture into dry ingredients and stir just until moistened. Spoon half the batter into the prepared muffin tins. Make a smalle well in the center of each, add jam. Spoon remaining batter over jam. Bake for 20-25 minutes, or until golden. Let cool in pan 5 minutes before removing to wire racks to cool completely