My mom starts canning this time of year. This means our family is treated to things like strawberry rhubarb jam, Polish dill pickles and habanero apricot jelly from fruit that was picked a week ago, so our jelly hasn’t been sitting in a warehouse for a year. Oh. Yes. Fresh jam. I love my mom.
The problem is that the toddler won’t eat jam on toast. Well, she’ll eat the jam but ignore the toast.
What cured this dilemma? Why, not-too-sweet-but-just-sweet-enough jam muffins!
I adapted this recipe from The $5 Dinner Mom Cook Book generic muffin recipe, pg 269.
Whole Wheat Jam Muffins
Makes 6 large or 12 mini muffins.
1 1/2 Tbsp oil
3/4c jam, or mixture of jam and any fruit mashed together
3/4c whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1 Tbsp wheat germ (optional)
1 Tbsp flax seed (optional)
Preheat oven to 350˚
Mash fruit (if applicable) and jam in mixing bowl.
Add egg and oil.
Add dry ingredients and whisk until smooth.
Pour into muffin tin, greased or silicone/paper muffin cups.
Pop in the oven 15-20 minutes.
D1 and I made ours with Oma’s Spring Blush jam (strawberries, rhubarb and pineapple) and an old, soft peach needing to be used.