Best Jim Dandy Jelly Crumb Muffins Recipes

JAM-DANDY MUFFINS

Jam-Dandy Muffins image

Taken from an old cookbook I picked up at a flea market, these are light, fluffy, and totally comforting on a cold winter's morning. The jam called for is apricot, but I didn't have any of that, nor do I like apricots. Sugar-free cherry jam from a local Amish lady was my choice of filling. It was so deeelish! The muffins were so light and the jam was total decadence! I can't wait until I try the blueberry jam.

Provided by Redneck Epicurean

Categories Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1 2/3 cups all-purpose flour (if using self-rising, omit salt and baking powder) or 1 2/3 cups self-rising flour (if using self-rising, omit salt and baking powder)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/8 teaspoon cinnamon or 1/8 teaspoon nutmeg
1/3 cup shortening (I prefer Crisco)
3/4 cup milk
1 egg
apricot jam (or your choice)
chopped nuts, if desired

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

Nutrition Facts : Calories 162, Fat 6.8, SaturatedFat 1.9, Cholesterol 19.8, Sodium 171.1, Carbohydrate 22.5, Fiber 0.5, Sugar 8.4, Protein 2.8

JAM-FILLED MUFFINS

Jam-filled Muffins image

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2/3 cup milk
1/3 cup butter, melted
1 teaspoon grated lemon zest
1/2 cup raspberry or strawberry jam

Steps:

In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. 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.

Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

JAM MUFFINS

Jam Muffins image

These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!

Provided by Lalena

Categories Bread Quick Bread Recipes Muffin Recipes

Yield 12

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
1 egg, beaten
¾ cup milk
¼ cup vegetable oil
1 cup any flavor fruit jam

Steps:

Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.

Nutrition Facts : Calories 236.3 calories, Carbohydrate 43.5 g, Cholesterol 16.7 mg, Fat 5.5 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 239.8 mg, Sugar 22 g

JIM DANDY JELLY CRUMB MUFFINS

Jim Dandy Jelly Crumb Muffins image

Yield 11-12 Muffins

Number Of Ingredients 21

Ingredients

DRY INGREDIENTS
1 cup unbleached flour
3/4 cup whole wheat flour
1/2 cup barley flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 1/4 cups buttermilk
1/2 cup water
1/2 cup honey
1 large egg
2 teaspoons grated lemon peels
1 teaspoon vanilla extract
GOODIES
1/2 cup jelly, jam, or fruit preserves
CRUMBLE TOPPING
1/2 cup unbleached flour
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
2 tablespoons margarine softened

Steps:

1. Preheat the oven to 375°F. 2. To prepare the crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Using a pastry blender or two knives, cut the margarine into the mixture to form crumbles. Set aside. 3. Sift the dry ingredients together in a large bowl. 4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with 2 teaspoons crumble topping, taking care to spread it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of jelly into each, using a pastry tube.

Nutrition Facts : Nutritional Facts Serves