A few weeks ago I was shopping at Trader Joe’s with Gia and she saw Raspberry Jam and really wanted me to get it for her. Because her preschool is peanut free, she’s on a cream cheese and jelly sandwich kick and was excited about a new flavor of jelly. We only buy all fruit or jams that aren’t sweetened with extra sugar or HFCS and this fit the bill so I bought it for her. When we tasted it at home it was good but a bit more tart that we’d anticipated. So I started to think about what I could do with it. I decided a sweet muffin would be a perfect –and tasty — way to use up the jam.
Even when we’re not in a rush to get out of the house, I rarely sit down and eat breakfast. I usually stuff something in my mouth in between serving bowls of cereal and pieces of fruit to the kids. If I’m not careful, I’ll end up eating cookies for breakfast because they’re the only thing that’s readily accessible and easy to grab. So I try to make sure I always have muffins on hand. My husband and kids really only like these Skinny Pumpkin Muffins, so any other kind I make usually last for a while. I keep 4 out and freeze the rest. Then I can take one from the freezer anytime I need one (which is often). They heat up in the microwave in just a few seconds and are delicious. They’re just the right amount of sweet and tart, with a little touch of chocolate for good measure. Here’s the recipe!
Jammin’ Raspberry Chocolate Chip Muffins
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup milk (any kind)
- 1/3 cup butter, melted
- 1/4 – 1/2 cup raspberry jam (I used Trader Joe’s Organic — it’s very tart)
- 1/2 cup of your favorite chocolate chips (semi sweet, milk chocolate, white chocolate, etc)
1.Preheat oven to 350.
2. In a medium bowl combine dry ingredients: flours, sugar, baking powder and salt.
3. In a separate bowl, beat together the eggs, milk and butter.
4. Make a small well in the center of the dry ingredients. Pour the egg mixture into the well and, using a wooden spoon, mix ingredients together just until combined. Add chocolate chips and gently mix them in. DO NOT overmix. The batter will be very thick.
5. Scoop approximately 1 tablespoon of batter into each muffin cup. Then, put a generous teaspoon of jam in the center of the muffin cup. Top with 1-2 tablespoons of batter. (You’ll probably have to use your fingers to spread the batter so it covers the jam.)
6. Bake for 18-20 minutes or until muffin tops are firm and are beginning to lightly brown.
7. Cool and eat!
Yield: 12 muffins