Monday, January 22, 2007

Cinnamon Jam Muffins

Cinnamon Jam Muffins

(I talked about this recipe here)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup vanilla yogurt
1/4 cup unsalted butter, melted
3 tablespoons milk
1 large egg, lightly beaten
1/4 cup jam (strawberry works well)
1 tablespoon turbinado sugar

Preheat oven to 375.
Line a muffin tin with paper or foil liners (if you don't use liners, the jam may leak out of the muffins while baking and make your pan difficult to clean).
Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl, stirring with a whisk.
Make a well in the center of the flour mixture.
Combine yogurt, butter, milk, and egg in a separate bowl, stirring well with a whisk.
Add yogurt mixture to the well of the flour mixture. Stir together until just moist.
Spoon 1 tablespoon of batter into each liner.
Top each with 1 teaspoon jam.
Top each one evenly with the remaining batter.
Sprinkle the turbinado sugar evenly over the muffins.
Bake at 375 for 15 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.

makes 12 muffins, 3 HUs per muffin.
adapted from: Cooking Light

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