Seldom does a day go by without my checking out what's cooking on my favorite blog sites. I try to visit a couple of new blogs each week, but find myself returning to a few favorites time and again. Mennonite Girls Can Cook is one of my favorites because most of the recipes there are what real people eat most of the time. I almost always have the ingredients called for on hand. In the case of these muffins, I literally grabbed my laptop, perched it on the kitchen counter, and had the muffins in the oven less than a half hour after I'd read the post. My only change was that I used jelly and not jam. It was not a deliberate choice. I wanted to use grape since that's DSO's favorite and I had sugar free grape jelly, not jam (DSO is diabetic, so I try to lighten up any sweets). I'm sure the jam would have held up better, but the jelly worked well enough. Be sure to check out what's cooking in the Mennonite girls' kitchens.
- In a bowl whisk together dry ingredients.
- In another bowl mix the rest of the ingredients except for the jam and add to the dry ingredients and mix just until moistened.
- Spoon half of the mixture into a greased muffin pan.
- Spoon 1 teaspoon jam into each muffin cup and spoon the remaining batter over the jam to cover.
- Bake at 400º for 25 minutes.
- Cool a few minutes in the pan, remove and cool completely on a cooling rack.
- These muffins freeze well.