Good day to all! Here in Bristol! It is still overcast, but here’s hoping for sunny weather this weekend for the Bristol Harbor Festival. I took the ferry into town yesterday and it was fun seeing people hanging bunting and cleaning their boats, getting them in “Ship Shape and Bristol Fashion” for this weekend.
Today, I find myself with not so many errands to do, which means time for more baking. When I was a kid, we used to have a Berry Crocker Kid’s cookbook and this is what I used for a lot of my first baking trials. Infact, I specifically remember making jam filled muffins because it was easy and we usually already had all the ingredients at hand. So today, I will continue with a childhood favorite and will be filling the muffins with some Blueberry Lavender Jam made by Cornish Meadows that I picked up in Cornwall last month. This jam is very fragrant and the combination of blueberry and lavender just feels like summer so I think it will work really well with this muffin recipe.
There is a good chance you already have most of the ingredients in your cupboard. And if you have a few jars of jam that are almost out, then this is the perfect excuse to use them up and bake yourself a treat. Here’s what you’ll need:
- 1 1/4 cup porridge oats (old fashioned oats work fine too)
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup oil (I used olive)
- 1 teaspoon vanilla extract
You will begin by greasing or lining a 12 cup muffin tin. I used coconut oil to grease mine as I didn’t have any muffin liners. Then heat your oven to 400 F / 205 C. Next, mix in the first 6 ingredients, that is, all the dry stuff.
After combining the flours, sugar, baking powder, and salt, set aside and combine the wet ingredients (eggs, milk, oil, vanilla) in a smaller bowl and whisk until combined.
Once combined, fill each muffin cup only about 1/3 full. I made the mistake of filling to nearly 1/2, but remember, these lovelies WILL rise. Then take a small spoon, and place a small dollop of jam into the middle of each battered cup. Then cover each with the remaining batter, trying to cover the jam as much as possible.
You will then place the muffin tray into the oven for 15 minutes, or until a toothpick comes out clean from the side of the muffin. If you stick a toothpick in the center, it will come out covered in jam, because, well, they are jam filled muffins.
If like me, you put too much batter in each cup initially, you’ll have some jam oozing out as the muffins rise. Don’t worry too much about that because they will still taste awesome whether they are pretty or not; your taste buds will thank you just the same. Just make sure you have a baking sheet or foil on the bottom of your oven to catch any jam drippage.
When you take them out of the oven, let them cool before you try to remove them from an unlined muffin tray. Also keep in mind, the muffins are hot, so the jam inside will be hot as well.
If you’re lucky, you’ll produce a fine bit of muffin like the one below that I managed to prepare correctly. The muffin will be a bit dense, but moist with a nice dollop of jam inside. Most of my muffins had oozing jam, but hey ho, I still have muffins.
.I really enjoyed making these muffins as they reminded me of my childhood baking days. As an adult, I am thankful my mom trusted me so much in the kitchen and gave me the freedom to bake, make mistakes, and learn from them, without hovering over me. It gave me a certain kind of confidence that meant it was ok if something didn’t turn out right and the encouragement to start over to produce something great. Enjoy your weekend where ever you are, and if you’re in Bristol, come down to the harborside! Thanks for reading and Happy Eating!