Looking for a great recipe for jam filled muffins?

I want to make some muffins... I have apricot jam on hand and know there's a way to incorporate it, possibly by putting it in the center of each muffin before baking. Anyone have a recipe? Thanks!

Looking for a great recipe for jam filled muffins?
JAM-FILLED MUFFINS:

1-3/4 cups all-purpose flour

1/2 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

2 eggs

2/3 cup milk

1/3 cup butter or margarine, melted

1 teaspoon grated lemon peel

1/2 cup raspberry or strawberry jam

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° for 20-25 minutes or until golden. Yield: 12 servings.

http://recipes.tasteofhome.com/eRMS/recp...
Reply:APRICOT FILLED MUFFINS



nonstick cooking spray

1 cup flour or whole-wheat pastry flour

1/2 cup soy flour

1/2 cup sugar or Splenda sugar substitute

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup buttermilk

1 egg

3 tablespoons canola oil

1/4 cup apricot jam



Lightly coat 12 muffins cups with nonstick spray; set aside.

Stir together flour, soy flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; set aside.

Combine buttermilk, egg, and oil in another bowl or large measuring cup.

Add buttermilk mixture all at once to flour mixture, stir just until moistened (batter will be stiff).

Spoon about half of the batter into prepared muffins cups, filling each about one-third full.

Place about 1 teaspoon of the spreadful fruit in the center of batter in each cup(if necessary make an indentation in batter with the back of spoon %26amp; put in fruit).

Top the remaining batter, dividing equally; muffin cups will be about two-thirds full.

Bake in a 400 degree oven for 15 to 18 minutes or until golden.

Cool in muffin cups on wire rack for 5 minutes, Remove muffins; serve warm.
Reply:buy a pack of jiffy muffin mix. Fill up the muffin tin about 1/4 of the way add some jam and then put some more mix on top. Not more than half way filled though.
Reply:Vanilla Jam Muffins



Yield: 12

Ingredients:



1 1/2 cups milk

1 vanilla bean

1 1/2 cups sugar

2/3 cups vegetable oil

2 eggs

3 1/2 cups all purpose flour

1 tbsp baking powder

1 tsp nutmeg

1 tsp salt

1/2 tsp cinnamon

1/2 cup raspberry jam



Dip

1/4 cup unsalted butter, melted

1/4 cup sugar

1/2 tsp cinnamon



To Assemble:



Preheat oven to 350°F. Heat milk with scraped seeds and pod of vanilla bean over medium-low heat about 15 minutes, to infuse flavour. Remove vanilla pod and let milk cool to room temperature. Whisk sugar, oil and eggs into cooled milk. In a separate bowl, sift together flour, baking powder, nutmeg, salt and cinnamon. Add to milk mixture and blend just until incorporated (do not overmix). Fill greased muffin tins 2/3 full with batter. Stir raspberry jam to soften and spoon a tablespoonful into centre of each muffin. Top with remaining muffin batter and bake for 35 to 45 minutes, until even light golden brown on top. Let muffins cool in tin for 15 minutes, then turn out to cool completely.



For dip, brush tops of muffins with melted butter and dip into sugar and cinnamon which have been mixed. Store muffins in an airtight container for 2 to 3 days or freeze and warm in oven or microwave to serve.



Yield: approximately 12 large muffins.
Reply:JAM FILLED MUFFINS



1 3/4 c. flour

3/4 c. sugar

1/4 tsp. cinnamon

2 tsp. baking powder

1/4 tsp. salt

3/4 c. milk

2 tbsp. vegetable oil

2 egg whites

1/2 c. apples, shredded

1/2 c. raspberry jam



Preheat oven to 400 degrees, grease muffin cups or use paper liners.

In a large bowl stir in first 5 ingredients.



In a separate bowl with electric beater combine milk, oil and egg whites. Stir in dry ingredients just to moisten. Fold in apples. Fill cups 1/3 full, put into each 1 1/2 teaspoons jam, fill up with batter 2/3 full. Bake in 400 degree oven for 15 to 20 minutes. Cool and remove from pan.