"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Blackberry Jam Muffins Recipe

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This recipe for Blackberry Jam Muffins, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Monday, May 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar
1/2 c. almonds, finely chopped
1/2 c. unsalted butter, melted
1 egg
1 c. milk
1/2 c. seedless blackberry jam

Topping:
1-1/2 T. sugar
1/2 tsp. cinnamon
1/4 c. sliced almonds

Directions:
Directions:
Preheat oven to 400 F. Grease a 12-cup muffin tin and set aside. In a large bowl, combine flour, baking powder, salt, sugar and chopped almonds. In another bowl, whisk together butter, egg and milk. Gradually add the wet mixture to the dry ingredients and stir until just combined. Divide 2/3 of the batter between 10 of the muffin cups, filling each cup a little more than half full. Put a generous teaspoon of jam into the center of the batter, making sure the jam does not touch the sides of the muffin cups. Cover the jam with the remainder of the batter. To make the topping, mix together the sugar and cinnamon. Sprinkle some on each muffin. Sprinkle with sliced almonds. Bake for 20-25 minutes, or until golden brown. Remove the muffin tin from the oven, and place on a wire rack. Cool for 10 minutes, then transfer muffins to a wire rack to cool completely.

Number Of Servings:
Number Of Servings:
10

 

 

 

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