My late Mom would often make these Jam Muffins on cold winter afternoons after we came home from ice skating. They tasted so good with a mug of hot chocolate! They are also perfect for breakfast and could not be easier to make.
Mom used to use all whole wheat flour but I prefer the lighter texture achieved by using half whole wheat flour and half white. As for the jam, my Mom called these Cherry Coconut muffins, so the original recipe called for cherry jam. Her version was absolutely scrumptious. However, my husband is not keen on cherries. Over the years I have discovered that you can substitute absolutely any flavour of jam you like – I have yet to find one that isn’t delicious!
My Mom’s Jam Muffins
Makes about 12 muffins
¼ cup butter
1 cup whole wheat flour
1 cup all purpose flour
¼ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
1 teaspoon grated orange rind
1 teaspoon vanilla
a generous ½ cup desiccated or flaked coconut
2 eggs, well beaten
a generous ½ cup of jam
1 cup milk or buttermilk
Preheat the oven to 375°F (19°℃ or 180°C for a fan oven).
Melt the butter. Set aside and allow to cool a bit.
Combine the flours, sugar, baking powder and salt in a large bowl.
Stir in the coconut and orange rind.
Beat egg in a small bowl, and then stir in the jam with a fork, breaking up lumps as much as possible. Add the milk, vanilla and melted butter and mix thoroughly.
Add the wet ingredients to the dry ingredients all at once and stir just to combine. The batter will be lumpy.
Divide batter between muffin cups lined with paper liners and bake for 15 to 20 minutes or until lightly browned and the tops spring back when touched lightly.
Serve warm. Store cooled leftovers in an airtight container. They taste even better if you re-warm them before serving.