I'm Moving! Muffins

This post is brought to you by my awesome friend Jeanne! Who says "friends don't let friends lose their blog readers!" LOL she's awesome for helping me post while I'm so busy!

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Last August, I made a lot of jam. When I heard about Steph's jam exchange, I knew right away that I want to participate. I love jam. It brings back so many nice memories of my childhood. My mom makes the best raspberry jam! So, I was totally in for the exchange. What I didn't know was what kind of jam to make. So in the end... I just made LOTS. Strawberry, Strawberry/Rhubarb, Blueberry, Blackberry, Blackbery/Peach, Cherry.... Well... You get the picture.

Fast forward to the present - only the cherry jam remains. (No. I didn't eat it ALL. I gave lots away.) It tastes good, but is soooo thick it's impossible to spread on toast. So two jars of this jam have been sitting ignored on my shelf. But now I'm moving! And I'm moving far enough that things like jam are not getting moved! So I've been trying to use up/eat up everything in my cupboards and fridge.

So now I really have to figure out what to do with this jam! It didn't take long to come up with the obvious solution: Jam centered muffins. With a good and basic base (which used up some of basic ingredients I'm also trying to get rid of), the jam center is really nice.



I'm Moving! Muffins (makes 12)
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup white sugar
2 egg, beaten
3/4 cup milk
1/4 cup veg.oil (Or apple sauce. I gave these to people at work, so I used oil. It was a good way to get rid of some of that too!)
lemon rind
thick jam

1. Preheat oven to 400F.
2. Mix together all of the dry ingredients. Make a well in the center of the dry ingredients to mix the wet ingredients. After those are thoroughly combined, mix everything until just wet.
3. In lined muffin tins, put a small dollop in the bottom of each muffin. Spoon a generous helping of jam into each muffin, making sure to center it as best you can. Cover jam dollop with the remaining batter.
4. Bake for 18-20 min or until done.