In an attempt to put mind over matter over here, I’m pretending that it’s Fall. And fall means yummy things baking in the oven. The recipe has proven to be a tried and true favorite. I’ve mucked it up, shorted and “longed” things, and still it turns out nummy every time. It’s great for breakfast (am I the only one who cannot seem to make cereal last on my shelves from one Costco run to the next?), or as an afterschool snack. Best of all, it showcases ingredients that most of us keep stocked in our pantry (that’s big for me, because I often do my baking on a whim, and it’s no fun to have to skip a great recipe because you don’t have the ingredients on hand). If you are privileged enough to have access to homemade preserves and jams, like I do thanks to my mother-in-law, then this recipe is a must-try.
1/2 tsp cinnamon
1 c sugar
1/2 c vegetable oil
1 egg lightly beaten
1 c milk
Jam (any flavor will do – plum, cherry, and pineapple/apricot are faves here)
¼ butter, melted
1/3 c sugar
1 tsp cinnamon
1. In a large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. In a smaller bowl, combine sugar, egg, oil and milk. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups half full; place 1 tsp jam on top. Cover jam with enough batter to fill cups three-fourths full. Bake at 350 degrees for 20-25 minutes.
3. Place melted butter in a small bowl; combine the sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon-sugar. Serve warm.
Makes 1 dozen