Last week we were housesitting at my brothers and he isn't a baker. There were no ingredients, so I was forced to resort to a box muffin mix. But this Sunday we are back home and therefore, back in business.
I decided to make the first recipe I spotted when opening my The Joy of Muffins: The International Muffin Cook Book. It was Irish Jam Muffins. This was a departure for me as I don't usually cook with buttermilk or lemon. OMG they were SO GOOD!!! You actually bake the jelly into them and top 'em off with a sprinkle of powdered sugar. I was glad I followed the recipe closely as they turned out so fine and high quality.
Here it is:
1 1/2 cops flour
1 1/2 tsp baking powder
1/2 tsp soda
1/2 cup sugar
1 tsp grated lemon rind
1 egg
4 tbsp. butter, melted
1 cup buttermilk
1/2 tsp lemon extract
1 cup raspberry or blueberry jam
confectioners sugar
Mix together flour, baking powder, soda, sugar and grated lemon rind in a large bowl. Whick egg with melted butter, buttermilk and lemon extract. Make a well in dry ingredients and quickly add liquid ingredients. Fill greased muffin tins one-half full. Add two spoons of jam and cover with batter. Bake until done, remove from tins after five minutes and sprinkle tops with confectioner's sugar. Bake at 400 degrees, 15-20 minutes. Makes 12 muffins.
You have to understand that this took maybe 5-10 minutes in the kitchen to make and baked up really fast. There's no reason to make boxed muffins when you can throw homemade ones together from scratch so quickly and easily.
It actually made 9 nice, large muffins for us. I had one of those thingys that you grate lemons or oranges on to get a fine rind, can't remember what they're called. I was tempted to use vanilla extract since I didn't have lemon extract. Instead I just squeezed the lemon into the batter. Mmm, mmm, mmm...delicate, delicioso but be careful. That jam is really hot inside those muffins when they first come out of the oven!
I would have loved to use some black raspberry jam that my brother had at his house and was selling at the store for $5. But it would have been a frivolous purchase as I already had 3 kinds of jelly/jams at home. What I did was make 3 of the muffins with orange marmalade, 3 with prune jam, and 3 with strawberry jelly. I ate one of the orange marmalade ones and it was SO perfect. I'm not normally a big citrus fan but this made up into a light and satisfying product.
I decided to make the first recipe I spotted when opening my The Joy of Muffins: The International Muffin Cook Book. It was Irish Jam Muffins. This was a departure for me as I don't usually cook with buttermilk or lemon. OMG they were SO GOOD!!! You actually bake the jelly into them and top 'em off with a sprinkle of powdered sugar. I was glad I followed the recipe closely as they turned out so fine and high quality.
Here it is:
1 1/2 cops flour
1 1/2 tsp baking powder
1/2 tsp soda
1/2 cup sugar
1 tsp grated lemon rind
1 egg
4 tbsp. butter, melted
1 cup buttermilk
1/2 tsp lemon extract
1 cup raspberry or blueberry jam
confectioners sugar
Mix together flour, baking powder, soda, sugar and grated lemon rind in a large bowl. Whick egg with melted butter, buttermilk and lemon extract. Make a well in dry ingredients and quickly add liquid ingredients. Fill greased muffin tins one-half full. Add two spoons of jam and cover with batter. Bake until done, remove from tins after five minutes and sprinkle tops with confectioner's sugar. Bake at 400 degrees, 15-20 minutes. Makes 12 muffins.
You have to understand that this took maybe 5-10 minutes in the kitchen to make and baked up really fast. There's no reason to make boxed muffins when you can throw homemade ones together from scratch so quickly and easily.
It actually made 9 nice, large muffins for us. I had one of those thingys that you grate lemons or oranges on to get a fine rind, can't remember what they're called. I was tempted to use vanilla extract since I didn't have lemon extract. Instead I just squeezed the lemon into the batter. Mmm, mmm, mmm...delicate, delicioso but be careful. That jam is really hot inside those muffins when they first come out of the oven!
I would have loved to use some black raspberry jam that my brother had at his house and was selling at the store for $5. But it would have been a frivolous purchase as I already had 3 kinds of jelly/jams at home. What I did was make 3 of the muffins with orange marmalade, 3 with prune jam, and 3 with strawberry jelly. I ate one of the orange marmalade ones and it was SO perfect. I'm not normally a big citrus fan but this made up into a light and satisfying product.
1 comment:
I made these today, using vanilla instead of the lemon ingredients, and whole wheat pastry flour to bump up the nutrition. They were yummy. Thanks for sharing the recipe.
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