Strawberry Jam Muffins
This versatile Strawberry Jam Muffin recipe is an ideal way to use the last few spoonfuls of jam from a jar. If you have several nearly empty jars, you can either mix the jams or prepare several different flavored muffins.
2 cup all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 egg whites
1/4 cup vegetable oil
1 1/4 cup skim milk
4 Tbsp strawberry jam
1/4 cup sugar divided
Preheat oven to 400°F. Grease 12 muffin cups. Combine flour, baking powder, 2 tablespoons sugar and salt in a large bowl; mix well with a spatula.
Make a well in center of flour mixture. Add egg whites, oil and milk; mix just until moistened.
Fill prepared muffin cups two-thirds full with batter.
Place a teaspoon of jam into each muffin center. Sprinkle remaining sugar over tops. Bake until a toothpick inserted near muffin center comes out clean, about 20 minutes.
Strawberry Jam Muffins tip: For extra-tender muffins, fill one of the muffin cups with hot water instead of batter to create a moist environment during baking.