Jim Dandy Jelly Crumb Muffins Recipes

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PEANUT BUTTER AND JELLY MUFFINS



Peanut Butter and Jelly Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 12

2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter
1 cup whole milk
1/2 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup honey-roasted peanuts, finely chopped
1 cup strawberry or grape jelly or jam

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.
  • Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
  • Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.
  • Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

EASY JAM MUFFINS



Easy Jam Muffins image

Jam-topped muffins. These are great for breakfast!

Provided by Jenn Hall

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
½ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1 egg
2 tablespoons any flavor fruit jam
¼ cup chopped walnuts

Steps:

  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  • In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  • Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
  • Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.9 g, Cholesterol 16.7 mg, Fat 8.6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.3 g, Sodium 232.4 mg, Sugar 10.8 g

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

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

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.

JELLY-FILLED MUFFINS



Jelly-Filled Muffins image

"As a child, I always loved the gooey surprise in the center of jelly-filled doughnuts," remembers Darlene Brenden from Salem, Oregon. "These yummy muffins offer that same sweet filling, but they're baked instead of fried."

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg
1/2 cup milk
1/3 cup butter, melted
1/2 teaspoon vanilla extract
1/4 cup strawberry or plum jelly
TOPPING:
3 tablespoons butter, melted
1/3 cup sugar
1/2 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the first five ingredients. In another bowl, whisk the egg, milk, butter and vanilla. Stir into dry ingredients just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Spoon 1 teaspoon jelly in center of each. Fill muffin cups two-thirds full with remaining batter. Bake at 400° for 20 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Brush tops with butter. Combine sugar and cinnamon; dip tops of muffins in mixture. Serve warm.

Nutrition Facts : Calories 210 calories, Fat 9g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 207mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

JELLY MUFFINS



Jelly Muffins image

Feel free to use your favorite jelly in this recipe. Smoke alarm jr keeps us suppied with the most marvelous homemade raspberry jelly....it's our favorite

Provided by Aroostook

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon
1 egg, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup red raspberry jelly

Steps:

  • Sift together dry ingredients in a small bowl Combine egg, milk and butter in a medium bowl.
  • Add all at once to dry ingredients, mixing just until dry ingredients are moistened.
  • Fill greased muffin pans 1/2 full.
  • Place 1 teaspoon jelly in center of batter of each.
  • Spoon in remaining batter.
  • Bake at 400 degrees for 25 minutes.

Nutrition Facts : Calories 156.7, Fat 5.2, SaturatedFat 3.1, Cholesterol 30.6, Sodium 330.2, Carbohydrate 24.3, Fiber 0.7, Sugar 5.8, Protein 3.4

GLAZED GINGER-CARROT MUFFINS



Glazed Ginger-Carrot Muffins image

Yield 12 Muffins

Number Of Ingredients 17

DRY INGREDIENTS
1 1/4 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
1 3/4 cups milk
1/4 cup canola oil
1 large egg
1 tablespoon grated orange peel
GOODIES
1 cup grated carrot
1 1/2 tablespoons finely chopped fresh ginger root or 3/4 tablespoon powder
TOPPING
Orange Glaze

Steps:

  • 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture 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. 6. Bake for 15 to 20 minutes. 7. While the muffins bake, prepare the glaze topping. 8. Cool the muffins at least 10 minutes before removing from the tin. Glaze the tops and cool an additional 10 minutes before digging in.

Nutrition Facts : Nutritional Facts Serves

JIM DANDY JELLY CRUMB MUFFINS



Jim Dandy Jelly Crumb Muffins image

Yield 11-12 Muffins

Number Of Ingredients 21

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

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