Mid week, I was doing a little pantry cleaning/ inventorying of what I had and needed when I came upon not one, not two, or even three. No, six. SIX, jars of jam. And there are 2 that are already opened in the fridge. I don’t know why, but knowing that there was that much jam in the house made me a little uneasy. Six unopened jars is about 3 jars past my comfort zone. Sure there are so many things you can do with a jar of jam (jelly, preserves, and marmalade included) and now that I am thinking about it, is one of the reasons why I bought a few jars a while back. Then there was Christmas and I think we got at least two jars as gifts so it’s not all my fault, but still, that is just too many jars of jam. Right there I needed to get rid of at least one jar. So muffins. Jam muffins, with poppyseed crust because it’s pretty and nobody ever complains about poppy seeds, or at least they don’t until after they eat them and have poppy seeds stuck in their teeth all day. But that is just our mouths way of saving a little for later, am I right? HA
Anyway, a quick and simple muffin recipe for all of you people out there that might have a jar or two too many of jam in the fridge or pantry (I used apricot but any flavor(s) would work) and could use yourself a tasty little muffin situation. I mean who doesn’t want a tasty muffin?
To the muffins.
The stuff. In the bowl is white and white whole wheat flour, baking powder and soda, and salt. Also have apricot jam, oil, almond milk, apple cider vinegar, and orange, and some poppy seeds.
Grab a zester and zest the orange into the bowl with all the dry stuff. Whisk to combine.
Jam, oil, milk, and vinegar. All on top of dry. Whisk that up until just combined. No over mixing. You will get tough (not in a good way) muffins.
Apricot muffin batter.
Scoop into well greased muffins tins then cover the tops with poppy seeds.
Ready for that hot oven.
And out of the oven, looking all pretty like.
Pop those muffins out of the tins and cool on a wire rack for a bit. And by all means, don’t wait until they are completely cool.
Now eat you a warm muffin and if they are mini, grab a few. You can’t just eat one mini muffin, that is just crazy.
-C
Poppy seed Crusted Apricot Jam Muffins
Make 12 normal size muffins or 24 mini muffins
1 cup all purpose flour
1 1/4 cups white whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plant milk
1/3 cup neutral oil
1 tablespoon apple cider vinegar
zest of an orange
1 heaping cup apricot jam or preserves (can sub in any flavor you like)
1/3 cup poppy seeds
Preheat oven to 350
In a large bowl whisk together the flours, salt, baking powder and soda, and the zest of the orange. Add in the oil, milk, jam, and vinegar and whisk until just incorporated. Scoop batter into well grease muffin pans (12 regular or 24 mini) then cover the tops with poppy seeds. Pop into hot oven and bake until risen and a tester comes out clean when one is poked. For mini muffins, check after 13 minutes, for normal muffins, after 16 minutes.
Once baked, remove from oven and pop out of pans when cool enough to handle. Place on a wire rack to cool completely or just start eating them warm.
Store left over muffins in an airtight container for 3-4 days at room temperature. They also freeze well.