I am the unofficial Monday Muffin Maker for my fellow Volunteer Counters at our Chapel. So far, I've made blueberry, chocolate chip, banana nut, and Craisin to name a few. This week: Mango Jam Muffins!
I saw the Mango Jam on sale and just had to find a way to use it in my muffin-making endeavors, so I found a this recipe and tweaked it a bit. I'd highly recommend locating some mango jam (I found ours in the Philippines section) and giving it a try. (Be aware, I tweaked my recipe for our high humidity, so you might want to cut back on the baking powder.) And as my fellow Counters are soon to discover, I'd imagine this works well with any flavor of jam. Living on a subtropical island and all, I was just extra-excited about the mango jam. :)
Mango Jam Muffins
2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup veggie oil
1 egg
1 tablespoon vanilla extract
1 jar of mango jam
1. Heat oven to 400 F and line muffin pan with baking cups.
2. In a mixing bowl, combine dry ingredients and mix well. In a small bowl (I actually use a 2 cup measuring cup,) combine wet ingredients including 3 tablespoons of mango jam and blend well. Pour wet mixture into dry ingredients and mix only until incorporated (batter will be lumpy.)
3. Spoon a layer of batter into bottom of cups. Spoon a dollop of jam onto bottom layer. Spoon a layer of batter to fully cover jam.
4. Bake for 18-20 minutes. Enjoy! (Makes around 15 muffins.)
---Arielle
