Sunday, April 25, 2010

Strawberry Rhubarb Jam Muffins

I decided to try a little experiment this weekend. Instead of adding pieces of RAW fruit to the muffin mix or making plain muffins and spreading jam, I decided to add the jam to muffin mix. The batter was excellent. Fragrant, strong, pink. The muffins are a little bland though. Because the jam has so much sugar, I didn't put that much in the mix, so they are not very sweet and the fruit flavor is just hinted at after the baking process.

Not bad at all, but not exactly what I was going for. I even tried some butter cream icing on them but it overpowered the muffin completely...so no cupcakes either. If you are not sure about the flavor combination, try these because its very subtle. Or double the amount of jam or add some raw strawberries and these will be excellent.

Hey, not every concoction can be perfect on the first try right? I like them, don't get me wrong, they are just a light on the flavor for me.

Strawberry Rhubarb Jam Muffins
Ingredients:
1 cup Prepared Strawberry Rhubarb Jam
3 cups Self Rising Flour
3/4 cup sugar
3 eggs
1 stick butter
1/4 cup sour cream
1 tsp vanilla

Directions:
Cream Butter and sugar. Add sour cream and blend until smooth. Add eggs one at a time. Add Vanilla.

Add flour 1/2 cup at a time. At the end dough will get really thick. Add Jam. This will loosen up the dough and make it creamy. Spoon mixture into cupcake cups about 3/4 full. This rises but not too much. Bake at 350 for 20 minutes. Cool on a wire rack.

1 comment:

Sharlene T. said...

Every recipe starts with, "I wonder how it would taste if I..." Just keep doing it till it's what you want...I use cranberry sauce in my Amish breads and it's great.