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My review
Jam-filled Muffins
Jessie MacLeod
"'Kids and adults love the sweet surprise inside each muffin,' reports Jessie MacLeod of St. Stephen, New Brunswick. 'They go great in any lunch.'"
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Ingredients
40 m servingsOriginal recipe yields 12 servings
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Directions
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Prep
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- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.
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Reviews
Read all reviews 2838 Ratings
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Most helpful positive review
1/7/2007
Mmmmm these were delicious. Though I did change it a bit; no lemon peel, 1/4 cup of margarine and 3 tablespoons of sugar. It still tasted lovely, like my mom's muffins, with a cake-like texture/...
Most helpful critical review
9/27/2011
Couldn't help but notice half the people trying this said it had the consistence of cornbread; the other half said it was cakelike. Result? I HAD to try recipe and find out for myself (grin)....
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1/7/2007
Mmmmm these were delicious. Though I did change it a bit; no lemon peel, 1/4 cup of margarine and 3 tablespoons of sugar. It still tasted lovely, like my mom's muffins, with a cake-like texture/...
11/29/2007
I made these with lemon juice instead of grated lemon because it's what I had at home. I love them, but they do come out somewhat less spongey than I would like- but that's a personal preference...
2/21/2007
These went down really, really well - sprinkled a bit of demerara on the top and waited till they went a golden brown. Children loved them as much as the adults did.
10/16/2008
These smelled gooood while baking! Also, their texture was fantastic. The only problem was that you couldn't really taste the jam (using 1/2 cup), and maybe that they were a tad too sweet. I use...
11/5/2012
This was pretty good. I cut down on the sugar, and felt like it was just right. The kind of jam definitely makes a difference.
9/27/2011
Couldn't help but notice half the people trying this said it had the consistence of cornbread; the other half said it was cakelike. Result? I HAD to try recipe and find out for myself (grin)....
11/12/2010
Smells and tastes like pancakes or thick biscuits to me. I used black raspberry jam which gave it a delicate sweetness. I cut back on the sugar slightly too. I made 8 big muffins instead of 1...
11/10/2010
These were a little denser than I like, but still delicious. I made them at night with the intention of having them be a quick and easy breakfast before school, but I kid myself if I think *anyt...