I’ve always felt dinner was the easy meal. You know me, I’m all over dinner. It’s been my life’s work for the last 13 years and I’d like to believe I’ve gotten it down to a science. Well… most days anyway.
But breakfast? Ugh. It’s the meal that remains a thorn in my side. Although, I have plenty of great ideas, my darling Bennett Crew remains resistant to my delicious weekday morning breakfast ideas.
I’ve prepared and frozen homemade breakfast burritos, breakfast pizza, waffle sandwiches, breakfast sandwich roll-ups, fruit and protein smoothies, and currently, I’m working on the perfectly balanced breakfast cookie. Which will take a bit more recipe testing as the last batch had to go into the compost. Even Tank wouldn’t eat them and he eats everything.
So I make muffins. Everyone loves muffins. Or at least the Bennett Crew loves muffins. I sneak all sorts of things into my muffins. Zucchini, pineapple, carrots, winter squash, sweet potato, apples, pears, spices, berries, oatmeal, ground almonds and anything else I can think of that’s nutritious and filling.
Today however, I added jam to the muffins. Just for fun. A sweet little surprise just waiting to be tasted. A great way to use homemade jam from summer berries and fruit.
Hooray for the jam muffins. Suzie Q said they were a huge success and she should know. She’s my muffin critic.
I think these muffins made my Bennett Crew very happy. I love happy.
Raspberry Jam Muffins
2 cups Einkorn Ancient Grain Whole Wheat Flour ( I love, love, love this flour. It’s silky texture translates to the most delicious and perfectly soft crumb as well as beautifully sweet. It contains the antioxident lutein and Jovial einkorn flour is high-extraction flour at 80%, which means most of the germ and bran have been removed for lighter flour that stays fresh for longer. You can find this at most Whole Foods, PCC Natural Market or your local natural market. Or you can order online. If you don’t have access to this flour use 1 cup all-purpose and 1 cup whole wheat pastry flour) This recipe can also be prepared gluten free using your fave gluten free baking blend.
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1/3 cup coconut oil or room temp butter
1/3 cup coconut sugar (or dark brown sugar)
1 large egg
2 teaspoons vanilla
1/2 cup of jam or preserves (I used seedless raspberry jam but you can use anything. I’ve even used apple and pumpkin butter. Delish!)
Pre-heat the oven to 350F.
Line a 12 cup muffin tin with baking cups. In a medium bowl combine the flour, baking powder and salt. In a kitchen aid mixer or large bowl add the coconut oil or butter and sugar. Whisk until nicely combined and then whisk in the egg until the mixture is creamy. Whisk in the milk and vanilla.
Gently combine the dry ingredients with the wet ingredients and then lightly fold in the jam but don’t over mix. You want to see the jam in the batter.
Fill the muffin tin and bake for 20-30 minutes or until the muffins are done and golden brown on top.
For a little variation: fill each muffin tin half way with batter. Then dollop jam in the center of the batter in each muffin tin and then top with remaining batter.
More Breakfast Muffin Recipes!
GF Morning Glory Muffins
Good Morning Muffins
Must Make Muffins
Buckwheat Breakfast Muffins
Pear and Cardamom Muffins