We’ve had the most beautiful string of fall days lately. Weather like this just reinforces to me why we moved up here. Even on the cool, rainy days that crisp, fresh smell in the air makes me so happy. Those days are perfect for staying in your pj’s all the live long day, curling up with a cup of tea, a good book, and one of these jammy muffins.
These muffins are adapted from an old cookbook of my mom’s, the Sleepy Eye Municipal Hospital Cookbook. Sleepy Eye? Yes Virginia, there is a Sleepy Eye. “What the heck am I talking about?, you must be wondering.” Well, it’s a phrase I remember seeing plastered all over a billboard when we would visit my Aunt Verna’s Farm. So, anyway, enough with the digressing. Over the years, I’ve been amassing quite a collection of old cookbooks. There are some seriously weird recipes in these things, like olives paired with jello or peanut butter and ketchup. Gross or not, I am strangely fascinated by it, so the collection keeps growing. And then there’s the occasional winner like these jam muffins. A few updates and voila! These muffins are like a cross between a biscuit and a muffin. The muffin itself is barely sweetened, but the jam makes up for it.
The recipe says mix just until moistened, and it means it. If you over mix, the batter will get sticky to handle. It’ll still taste ok, but be hard to get into the muffin tins. You’re going to have to get your hands dirty to form these muffins. Don’t even worry about it, you see, the reason I know this, you guessed it, I was once guilty of over-mixing too (and chalk me up for guilty of using up all your commas there too).
The beauty of this recipe is that you get to put some creativity into play. Mix and match the flavors of the jams and extracts. I made two different kinds here for you – lemon extract paired with blueberry jam and then plum jam and almond extract. Yum! It’s a small recipe, just 12 mini muffins per batch, but is completely scale-able.
Speaking of yum, this girl has got to dash. I’m off to buy G’ma and I some sandwich loaf from the Sunrise Deli. If you never had sandwich loaf, this is the place to get it from. And don’t worry, if you’re not in the beautiful, chilly north, I’m working on scaling down a sandwich loaf recipe just for you.
Adapted from the Sleepy Eye Municipal Hospital Cookbook
1 ¾ cup flour
2 ½ teaspoons baking powder
2 Tablespoons sugar
¾ teaspoon salt
⅓ cup butter, melted
¾ cup milk
2 teaspoons extract – pair with the jam
Preheat oven to 400 degrees. Line mini muffin pan with baking cups or lightly grease tins. In a small bowl mix dry ingredients, including sugar.
In another bowl, beat egg. Add milk, then melted butter, and finally extract of choice. Make a hollow in center of flour mixture; then add milk mixture. Stir only until moistened. Fill muffin tins just ½ full. Spoon 1 teaspoon of jam on top of batter. Add just enough batter to cover jam.
Bake muffins about 17 – 19 minutes, until tops are golden.
Makes about 12 mini muffins.