Jam muffins

Yield: 1 Servings

Measure Ingredient
2 cups Unsifted all-purpose flour
3 tablespoons Sugar
1 teaspoon Baking soda
¼ teaspoon Salt
¼ cup Unsalted margarine
1 cup Buttermilk
1 large Egg; lightly beaten
¼ cup Strawberry or raspberry jam.

This recipe has only 3 tablespoons of sugar! From Reader's Digest, Great Recipes for Good Health --

For variety, fill muffins with a small piece of cheese, a prune, or ½ tsp chopped raisins instead of the jam.

Preheat oven to 375 F. Using one large or two small muffin pans, lightly coat 12 2½-inch cups with non-stick cooking spray or use paper liners and no spray.

In a large bowl, mix flour, sugar, baking soda and salt.

Melt margarine in small saucepan over moderate heat. Combine in a small bowl with buttermilk, then beat in the egg with a fork. Add the mixture to the dry ingredients, stirring only enough to moisten.

Spoon half the batter evenly into the muffin cups. With the back of a spoon, make a shallow indentation in the batter in each muffin cup, then spoon 1 tsp jam into each one. Top with the remaining batter, spreading to cover the filling.

Bake 20-25 minutes or until golden brown. Serve warm.

Makes 12 muffins. 149 calories, 5 g fat. Only 12 calories added sugar.

TNT shared with love to Amanda Lawrence. Sherilyn Schamber August 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sherilyn Schamber <sherschm@...> on Aug 31, 1997

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