This recipe is taken from the 2007 Milk Calendar. This is the Yogurt Strawberry Jam-Jam Muffins recipe.
- Prep: 15 min
- Cooking: 25 min - 30 min
- 2 1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) sugar
- 1 1/4 cups (310 mL) Milk
- 2/3 cup (160 mL) strawberry-flavoured yogurt
- 1 egg
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1/3 cup (80 mL) strawberry jam
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Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.
In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, milk, yogurt, egg, butter and vanilla extract. Pour over dry ingredients and stir just until moistened.
Spoon enough batter into prepared muffin pan to fill cups just under half full. Spoon about 1/2 tsp (2 mL) of jam in the centre of each cup and top with remaining batter. Bake for 25 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack; spread remaining jam over muffins. Let cool completely.
Cooking Tip: Avoid non-fat yogurts in baking since the thickeners may break down when heated. Choose 1 % M.F. yogurt or higher for best results.
For the Adventurous: Use blackberry jam in place of strawberry and 1/4 tsp (1 mL) almond extract in place of vanilla.
Healthy Eating Tip: An ideal kid-friendly food for after school snacks, pair this with a cold glass of milk for a well-balanced snack.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 76 mg|