Growing up, my mom made muffins a lot. We’re definitely a muffin family. Sometimes she’d make jam muffins which were basically just a standard, plain muffin but with jam stirred in. My favorite is orange marmalade…yum! The other morning I woke up craving those muffins, but I wanted to make a version that incorporated more whole grains. The first try wasn’t exactly perfect. I made a version with orange marmalade and wild blueberries and while they were ok, they weren’t really sweet enough. The next day, I tried again but since I’d used all my orange marmalade the day before I used raspberry this time. I gave in and added a little more jam so they’d be sweet enough and success! Jordan and I both really liked them. Even with the whole wheat, they have a tender, delicate crumb. You’d never guess they are healthier. Enjoy!

Raspberry Jam Muffins
1 cup white whole wheat flour
1/2 cup unprocessed wheat bran
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
6 tbsp raspberry jam
2 tbsp butter, melted
1 egg
3/4 cup plain fat-free greek yogurt
1 tsp vanilla
1/2 tsp almond extract

1. Preheat oven to 400 degrees. Spray 6 muffin cups with non-stick spray.
2. In small bowl, combine melted butter, jam, egg, yogurt, vanilla, and almond extract. Whisk to combine.
3. In separate bowl, combine flour, wheat bran, salt, baking soda, and baking powder. Whisk to combine and add to wet ingredients. Stir just until combined.
4. Divide batter evenly among prepared muffin cups. Bake for 20 minutes or until golden brown.

Categories: Breakfast, Muffins

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