Breakfast
Jammy Muffins
Makes 6 regular muffins
Jammy Muffins
Makes 6 regular muffins
Get your ingredients all ready to mix the night before – combine dry ingredients and cover; combine egg, milk, yogurt and vanilla; cover and refrigerate. In the morning mix and bake for fresh warm muffins.
Nutritional information per muffin: Calories 138 (9% from fat) carb.28g pro. 4g fat 1g sat. fat 0g chol.36mg sod. 196mg calc. 46mg fiber 1g
Ingredients
- 1 ½ teaspoons + 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Nonstick cooking spray
- 1 cup unbleached all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- 1⁄8 teaspoon sea salt
- 1 large egg
- ¼ cup lowfat milk
- 2 tablespoons plain lowfat yogurt
- ¼ teaspoon pure vanilla extract
- 4 teaspoons jam or marmalade (not jelly)
Preparation
- Preheat toaster oven to 400°F on bake setting. Lightly coat a standard 6-cup muffin tin with cooking spray; reserve.
- Combine 1 ½ teaspoons granulated sugar with cinnamon and reserve.
- Put the flour, 3 tablespoons granulated sugar, baking powder, baking soda, and salt in a medium bowl. Whisk to blend. Put the egg, milk, yogurt, and vanilla in a small bowl and whisk to combine.
- Add the liquid mixture to the dry ingredients and whisk until just combined – do not over mix – the muffins can become tough and rubbery.
- Divide the batter evenly among the prepared muffin cups. Top each in the center with about 3⁄4 teaspoon jam or marmalade. Sprinkle muffins with the sugar/cinnamon mixture.
- Bake in toaster oven for 18 to 20 minutes, rotating the muffin tin after approximately 9 minutes.
- Turn out onto a rack and cool for at least 5 to 10 minutes before serving.
