Kefir Jam Muffins Recipes
KEFIR JAM MUFFINS
From the "Kitchen Cravings" blog. This recipe is adapted from one that called for buttermilk. I love kefir and am searching for more ways to use it. This recipe has the added benefit of make-ahead ease - you can keep the batter in the fridge for up to a week, baking up a few fresh muffins each morning with your choice of jam filling.
Provided by duonyte
Categories Quick Breads
Time 40m
Yield 16 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. LIne muffin pan cups with paper liners.
- In bowl of stand mixer mix all dry ingredients until there are no more clumps of brown sugar.
- In separate bowl, mix kefir, oil, applesauce and egg.
- Add liquid mixture to flour mixture and mix just until the batter comes together. (At this point, you can refrigerate the batter for up to a week).
- Using 1/4 measuring cup or ice cream scoop fill muffin cups 2/3 full. If making jam muffins add 1 teaspoon of jam to each muffin and lightly press into the center of each muffin cup.
- Bake for 20-25 minutes or until muffins are set and golden on top.
Nutrition Facts : Calories 151.1, Fat 5, SaturatedFat 0.5, Cholesterol 11.6, Sodium 165.6, Carbohydrate 24.5, Fiber 0.5, Sugar 9.8, Protein 2.2
JAM-DANDY MUFFINS
Taken from an old cookbook I picked up at a flea market, these are light, fluffy, and totally comforting on a cold winter's morning. The jam called for is apricot, but I didn't have any of that, nor do I like apricots. Sugar-free cherry jam from a local Amish lady was my choice of filling. It was so deeelish! The muffins were so light and the jam was total decadence! I can't wait until I try the blueberry jam.
Provided by Redneck Epicurean
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
- Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
- Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
- Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
- Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.
Nutrition Facts : Calories 162, Fat 6.8, SaturatedFat 1.9, Cholesterol 19.8, Sodium 171.1, Carbohydrate 22.5, Fiber 0.5, Sugar 8.4, Protein 2.8
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