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My granddaughter and I canned some strawberry jam the other day. I am always excited to try out the newest batch of jam. There is always a bit left over that won't quite fill a canning jar, so I put it in a jam pot that I got in Germany years ago and put it in the fridge to be used right away.
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This is my pot that I purchased at the Waechtersbach Factory when we lived in Germany about 38 years ago. Back then it was still West Germany! I couldn't find this one online for you, but I will put links to ones similar at the end of the post.
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Anyway, the idea came into my head that for breakfast the next morning, the strawberry jam would be great on muffins. Then, a light bulb moment happened and I thought "why not jam filled muffins?" So, I got to work and I must say that these came out pretty delicious and were a hit with my grandchildren!
The batter is simple to stir up in no time at all. After filling the muffin liners 2/3 full, I generously topped each cup of batter with the strawberry jam.
You will notice that I was using up some odds and ends of muffin tin liners. I love the cute cardboard ones that are kind of tall.
The muffins only take 20-25 minutes to bake and they come out looking wonderful!
The muffins only take 20-25 minutes to bake and they come out looking wonderful!
Let them cool a bit, because the jam will be really hot! That could give a nasty tongue burn. While they cool, whip up a tasty, healthy breakfast smoothie to go with them. My grandkids had no idea that I sneaked in some beets in those smoothies that they loved!
Oh my! A jam volcano! YUM!
Of course, we didn't stop at just one. This recipe makes 10-11 muffins.
Of course, any kind of jam that you have would taste great in these muffins. But, doesn't the bright red strawberry jam look so good! I hope that you give these a try!
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There are a lot of vintage choices to be found on Etsy.
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