Strawberry jam stuffed muffins

It’s time for a new recipe!! This time I wanted to share a fun snack muffin recipe that you will be able to enjoy in picnics, beach outings or anywhere else in between. I decided to experiment a little bit and work with some seasonal fruits. Since we are still in spring… or should I say barely in spring, I decided to make some strawberry muffins.

These are actually special strawberry muffins… they are stuffed with my delicious and awesome healthy jam that I made and posted in my previous article. If you would like to refresh your memory and check it out click here.

Anyways, I’ve been having an issue making muffins because every time, they either stick to the liner cups or are just too dense or not the right consistency but this time I used my secret ingredient… G R E E K    Y O G U R T !!! not only does that make these muffins packed with protein but also extremely moist.

Strawberry jam filled muffinstrawberry jam filled muffin in the center

Strawberry jam stuffed muffins

Yield  18-20 muffins

Prep Time  20 minutes

Total Time  45 minutes

Ingredients

  • 1 cup greek yogurt
  • 1 tablespoon lemon juice
  • ½ cup of milk
  • ¾ cup of canola oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 and ½ cup of flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup of diced strawberries
  • ½ cup of strawberry jam

 

Directions

  1. Turn on the oven to 350 degrees.
  2. First, start by mixing the dry ingredients together in a bowl
    1. Flour, sugar, baking powder, and the salt.
  3. In a separate bowl mix the wet ingredients with a whisk until everything is well blended together.
    1. Greek yogurt, eggs, oil, vanilla, lemon juice, and the milk.
  4. Pour the dry ingredients over the wet ones and stir until everything is well combined.
  5. Add the diced strawberries and fold using a spatula, avoid overmixing.
  6. Line the muffin pan with paper cups and grease the cups using nonstick cooking spray.
  7. Fill the muffin tins with about two tablespoons of the mixture and then add a tablespoon of jam. Cover the jam with another two tablespoons of the muffin mixture.b0137eb2-6914-4d7e-afba-0bf21e873c70
  8. Place the muffin in the oven for 25 minutes, insert a toothpick at the end to make sure that the muffins are cooked.
  • If the toothpick comes back clean they’re done.
  • If the toothpick still has batter in it, the muffins are not done yet.

These strawberry muffins can be stored in an airtight container for up to 4 days or in the freezer for a month.

Don’t forget to share this recipe with me on social media using the hashtag #disciplinedfoodie to let me know how you liked it.

 

 

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