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Raspberry jam muffins

The combo of the raspberry jam middle, lemon zest (which you could see in the muffin!), and cinnamon made this muffin fabulous! It was nice and moist too. I liked that it called for a cup of one of my favorite yogurts. I’m glad I had some random packets of raw sugar, because I loved having that bit of crunch on top. I ended up adding more of the sugar on top. One of the muffins had too much cinnamon on top, so be careful about that. I baked some in muffin cups and some in the pan. The ones without the cups had the best domed tops. I even forgot to spray some of the cups, but it was ok.

Low Fat Strawberry Jam Muffins (Crepes of Wrath)


1/2 cup sugar
zest of 1 small lemon or 1/2 of one large lemon (I used the zest of a whole lemon)
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
2/3 cup fat-free vanilla yogurt
1/4 cup unsalted butter, melted and cooled slightly
3 tablespoons 1% low-fat milk
1 large egg, lightly beaten
1/4 cup jam (I used raspberry)
2 tablespoons raw sugar
1 teaspoon ground cinnamon

1. Preheat the oven to 375 degrees F. Line 12 muffin cups with muffin liners and spray lightly with Pam (you don’t have to use muffin liners, but you’ll have to be very careful taking the muffins out of the pan).

2. Place your 1/2 cup of sugar and your lemon zest in a large bowl and rub together with your clean hands until the sugar is a pale yellow color. Combine the sugar with the flour, baking powder, cinnamon, and salt and mix together well.

3. In another bowl, combine the yogurt, melted butter, milk, and egg in a bowl, stirring well with a whisk. Gradually add the flour mixture to the yogurt mixture until just combined (do NOT over-mix). Finish mixing by hand if you need to, but if you over-mix this batter it will become tough and make dry muffins.

4. Spoon 1 tablespoon of batter into each prepared muffin liner. Top each with 1 teaspoon jam (seriously only 1 teaspoon, it’s plenty). Top evenly with the remaining batter (about 1 large tablespoon for each muffin). Combine 2 tablespoons of sugar and 1 teaspoon of cinnamon and sprinkle over the batter.

5. Bake for 15-20 minutes or until a wooden pick inserted in center comes out clean and the tops are golden and set. Cool in pan on a wire rack for at least 15 minutes. Remove from the pan and place on another surface to finish cooling. Enjoy slightly warm or completely cooled!


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